Chicken with Herb Dumplings

Heat shortening in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. (2 minutes)

In a medium bowl, whisk together 1 cup baking mix, salt, paprika, and pepper. Dredge the chicken pieces in the seasoned baking mix, ensuring they are evenly coated. (5 minutes)

Fry the coated chicken in the hot shortening, turning frequently, until browned on all sides. This step adds depth of flavor and seals in the juices. Remove the chicken to a plate lined with paper towels to drain excess fat. (10 minutes)

Carefully wipe out the skillet, leaving behind only a thin layer of flavorful fond (the browned bits). Return the skillet to the stove. (2 minutes)

In the same skillet, whisk together the cream of chicken soup and milk until smooth and well combined. Bring the mixture to a gentle simmer. (5 minutes)

Nestle the browned chicken pieces into the simmering soup mixture, ensuring they are mostly submerged. Reduce the heat to low, cover the skillet tightly, and simmer for 45 minutes, turning the chicken occasionally to ensure even cooking and flavor absorption. (45 minutes)

While the chicken simmers, prepare the dumplings. In a separate medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning. Stir gently until just combined; do not overmix. The dough should be soft and slightly sticky. (5 minutes)

After the chicken has simmered for 45 minutes, carefully drop spoonfuls of the dumpling mixture into the simmering gravy, spacing them evenly apart. (5 minutes)

Cook the dumplings uncovered for 10 minutes to allow them to puff up and set slightly. Then, cover the skillet and cook for another 10 minutes, or until the dumplings are cooked through and have expanded. A toothpick inserted into the center of a dumpling should come out clean. (20 minutes)

Let the dish rest for 5 minutes before serving. This allows the gravy to thicken slightly and the flavors to meld together even further. (5 minutes)