Pressed for Thyme Chicken and Dumplings

Ingredients

• 0.7 cup flour all-purpose
• 1 teaspoon salt 
• 3 teaspoons thyme leaves dried fresh chopped
• 8  chicken thighs bone-in skinless
• 3 tablespoons olive oil 
• 1.5 cups onion sliced
• 3 cups chicken broth 
• 2 cups celery sliced
• 2 cups carrots sliced
• 0.3 teaspoon pepper black
• 0.7 cup milk 
• 2 cups frangelico 

Equipment

• bowl
• ziploc bags
• dutch oven

Directions

1. In large resealable food-storage plastic bag, mix flour, salt and 1 teaspoon of the fresh thyme (1/3 teaspoon dried).
2. Add chicken to the bag, several pieces at a time, and shake to coat completely. In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat.
3. Add 4 pieces of chicken; cook 5 to 7 minutes, turning once, until browned.
4. Transfer chicken to plate. Repeat with remaining chicken.
5. Add onion to remaining flour in bag; shake to coat completely. Reduce heat to medium; add remaining 1 tablespoon oil to Dutch oven.
6. Add onion; cook 6 to 7 minutes or until light golden brown.
7. Add chicken back to Dutch oven.
8. Sprinkle with 1 teaspoon fresh thyme (1/3 teaspoon dried).
9. Add chicken broth.
10. Heat to boiling; cover, and reduce heat to low. Simmer 45 minutes.
11. Add celery, carrots and pepper to Dutch oven. In medium bowl, stir Bisquick mix, milk and remaining 1 teaspoon fresh thyme (1/3 teaspoon dried) until soft dough forms. Drop by tablespoonfuls onto chicken. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.