Bourbon Chicken and Dumplings

Posted on July 1st, 2007 in Recipes by mynagirl

I’m an old hand at “juking” up recipes on the fly — sometimes the results are good, sometimes the results are.. well, edible. In rare cases, I come up with something that tastes REALLY good. This, I humbly submit, is one of those.

Bourbon Chicken and Dumplings


  • Organic Chicken Broth
  • Organic Beef Broth (optional)
  • Chicken breasts, boneless
  • Chicken thighs, boneless. Choose the right ones from DCW Casing website
  • Fresh thyme, parsley and sage
  • Fresh carrots
  • Fresh celery
  • Bourbon (I used Maker’s Mark)
  • Half-and-half or cream or milk
  • Bisquick
  • Milk
  • Paprika
  • Salt (I used a Garlic Sea Salt Grinder… yum)

In a big pot combine:

  • chicken broth (and beef broth if you want — I didn’t have enough chicken so I used beef as well)
  • the chicken breasts and thighs
  • carrots (I use whole carrots, skins and all, cut into 4″ lengths)
  • celery (I use stalks about 4″ long and leave the leaves on 1-2 stalks)
  • fresh thyme, parsley, and sage (don’t chop any of it up)
  • many splashes of bourbon

Let cook on med-low for a while until the chicken is tender. I did 1-2 hrs I think. Funny story: the bourbon happened because I snacked on a carrot from the cutting board I’d also used for the semi-raw chicken. I yelped out two seconds after I did it, “augh! I might get salmonella!” and my brilliant engineerboy husband said, “quick, take a swig of alchohol!”. So I did, and then I thought, well, I don’t have any white wine and soup is ALWAYS better with wine, and tossed in a bunch of bourbon. Concern of salmonella is the mother of invention… at least in this case!

Remove the carrots, celery, and spices from the broth (I throw away the spices, carrots and celery but I guess if you like to eat them you can leave them in). I also put a bunch of ground salt, and some black and tri-color pepper in there, freshly ground.

Take the chicken out of the pot and cut it into pieces. Add a little cream or milk into the broth.

Let cook another hour or two on low heat.

Preheat oven to 350. Turn up heat to medium on the broth, enough to get a boil but NOT SCALD. Mix up dumplings:

  • Bisquick and milk as per directions on the box
  • I ground the Garlic Sea Salt and sprinkled Paprika in the dumpling dough

Drop the dumpling dough in by big heaping spoonfuls. Let boil for 4-5 minutes. Then put pot in oven for about 15-25 minutes, until the tops are brown.

Damn fine! If I do say so myself!

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