Chicken with Black Pepper Parsley Whole Wheat Biscuits (Healthy Chicken and Dumplings)
Tender chicken is browned and then simmered in an herby gravy filled with vegetables and herbs. Topped with black pepper and parsley biscuits and brushed with garlic butter or oil, and baked until golden.
Preheat the oven to 400F. Spray a 9×13 pan with oil. Heat a large frying pan sprayed with oil over a medium-high burner.
Put 1/2-1 cup flour In a small dish or bowl, and dredge the chicken pieces, one at a time, then place in the hot frying pan. Do not overcrowd the pan- I wasn’t able to fit more than 3 pieces in my largest frying pan. When dark golden brown on the outside, transfer pieces to the baking dish. Continue until all chicken is browned. Do not discard any chicken fat, you will cook the vegetables in it.
Put a few sprigs of thyme in the frying pan, and add more oil if necessary. Add 2-3 cups of the chopped vegetables, and cook over medium-high heat until just starting to brown, then transfer to the 9×13 and continue cooking until all vegetables have been cooked.
If there is no fat left in the frying pan, add 1 tablespoon of butter or olive oil. Sprinkle in 1 cup of flour, stirring for 4-5 minutes. Add 3-4 cups of broth to the frying pan with the flour, and bring to a boil. Allow to boil for a few minutes until thickened. Add to 9×13 pan.
Add enough broth to mostly but not completely cover the chicken, and stir everything together carefully in the pan. If the gravy looks too thin to you, add 1/2 cup flour to 1 cup cold water in a cup, and then add this to the baking dish. It will thicken up in the oven.
Sprinkle parsley and remaining thyme on top. Place baking dish in the oven, and bake at 400 while you prepare the biscuits, 20-30 minutes.
Parsley Black Pepper Whole Wheat Biscuits
In a bowl, combine all dry ingredients and mix with a fork to combine.
Cut margarine or butter into the flour with a fork until it resembles coarse crumbs. Add in the parsley and stir.
Add in the egg yolk, and half of the water. stir to combine, and feel for texture. The dough should be sticky but cohesive. If it is too dry, add a little more water, mix, and feel again.
On a floured surface, knead and fold the biscuit dough 10-15 times. Make a flattened rectangle about an inch thick, and cut into one to two inch cubes with a floured knife.
In a small bowl, combine butter or olive oil and garlic powder.
Remove the chicken from the oven, and top with scattered biscuit dough. Brush the tops of the biscuits with garlic butter/oil.
If you prefer a gooey-er chicken and dumplings-style dough, submerge the biscuit dough in the gravy fully, It’s ok to add more water (2-4 cups) to the gravy at this point if necessary, stirring to combine.
Return the pan to the oven, and increase to 425F. Bake until the biscuits are golden brown on top, 20-30 minutes.