Moe'S Chicken And Dumpling Stew

• 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

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

garlic, chicken, salt, pepper, potatoes, carrots, grands biscuits, butter, later, cream of chicken soup, onion, garlic, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=686056 (may not work)