Moe'S Chicken And Dumpling Stew - cooking recipe

Ingredients

1 container Village Saucerie garlic and herb
12 deboned thighs or chicken parts
salt to taste
pepper to taste
2 c. potatoes or more
2 c. carrots or more
1 can Grands biscuits (southern style)
1 Tbsp. butter
1/3 c. Saucerie plus 1/3 c. later
1 can cream of chicken soup
1/2 c. onion
2 cloves garlic, minced fine
enough milk or water for a good consistency

Preparation

Melt butter in a large pan or Dutch oven.
Put your chicken and coat.
Add your onions, garlic, 1/3 cup Saucerie, salt and pepper to taste.
Add some water or milk and stir.
Cook for about 5 minutes.
Add your carrots, potatoes and more of the Saucerie up to 1/3 cup more, go by taste.
Cook until the carrots and the potatoes are done.
If you need to add more liquid (milk or water) do so for a good consistency.
About 10 minutes before stew is done, take biscuits out of can and put on top of stew.
Cook with the lid on for about 5 to 7 minutes.
Take lid off and cook for another 5 to 7 minutes.
Feeds 4 to 6 people.