Welcome home! Chicken can be prepared a day in advance and refrigerated.
4 chicken breasts, bone in
4 chicken thighs, bone in
4 cups water
½ cup chopped onion
1 tablespoon salt
1 cup chopped celery
1½ cups water
1¼ cups baby carrots
3 cups Bisquick
1 cup milk
¾ cup frozen peas
Place chicken breasts, chicken thighs, 4 cups water, onion, salt, and celery in a heavy 4- or 5-quart cooking pot; bring to a boil. Reduce heat to medium, cover, and simmer for 15 minutes. Turn off heat and let stand for 1 hour. Remove chicken from broth and set aside. When chicken is cool enough to handle, remove skin and bones from chicken and discard. Cut chicken into 2-inch pieces and return to broth. Add 1½ cups water and heat broth to boiling. Add carrots; simmer over low heat for 5 minutes. In a bowl, stir Bisquick and milk together to form a soft dough. With a large spoon, drop dumpling dough onto boiling broth, forming about ten dumplings. Reduce heat to medium. Simmer uncovered for 10 minutes. Cover and simmer for an additional 10 minutes. Sprinkle peas over the top of stew and cook just until heated through. Serve immediately. Makes 6 to 8 servings.