1 cut up chicken
2 tbsp. butter
2 tbsp. oil
1 sm. onion, cut up
1 can chicken broth
1 can cream of mushroom soup
Salt and pepper to taste

Heat oil and butter in large Dutch oven. Brown chicken on both sides. Remove from pan and saute onion until clear. Put chicken back in pot and add cream of mushroom soup, chicken broth and salt and pepper. Cook for 1 hour. Remove chicken from pot. Cool and remove from bones. Cut in large chunks and return it to the gravy. Gravy will be thin. Follow directions on back of Bisquick box for dumplings and spoon on top of boiling gravy. Cover and cook dumplings 15 to 20 minutes without removing lid. Serves 4.