Chicken n Dumplins

[Katie]

By: Benita Minner

4-5 thighs (2 cups meat)
6 chicken bullion cubes
2 tbsp parsley flakes
1 large onion
Pepper   
Cornstarch
2 cups bisquick
¼ cup water
1tsp oil

Put chicken in stock pot/Dutch oven and fill with water.  Add bullion cubes, parsley flakes, onion, and pepper.  Bring to a boil and simmer until done (about 30 minutes).  Refill with water if necessary.  Debone chicken.  Mix bisquick, water, and oil together and divide in half.  Roll thin and slit into dumplings.  Bring water to a boil and put dumplings in one at a time.  Simmer covered for 15 minutes.  Uncover, put in chicken and cook for 15 more minutes.  Add cornstarch if not thick enough.