Chicken and Dumplings


1 whole chicken (cut up)

2 tablespoons SplenDishes Bourbon Bacon Salt

4 tablespoons flour

¼ vegetable oil

4 carrots, roughly chopped

3 celery stalks, chopped

1 onion, chopped

3 potatoes, cubed

2 cups dry white wine

Fresh parsley for garnish



2 cups Bisquick mix

2/3 cup milk

2 tablespoons butter, melted

Combine ingredients in a bowl right before spooning over chicken.



Season chicken with SplenDishes Bourbon Bacon Salt and flour. Brown on both sides, in an oven proof pan with vegetable oil, then remove from pan.

Add more oil, chopped carrots, onion, celery and potatoes. Sauté for about 4-6 minutes, then deglaze pan with about 2 cups dry white wine.

Add chicken back in (this is where you can transfer to slow cooker) and braise in 350 degree oven for about 1 hour.


Drop spoon sized dumplings on top of chicken and cook covered for 10 minutes, then remove lid and bake additional 10 minutes.
Garnish with chopped parsley. If you used the slow cooker, cook on low for about 6-8 hours.

Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

Leave a comment

Comments will be approved before showing up.