Side Pannel
Old---Fashioned Chicken and Dumplings
Old---Fashioned Chicken and Dumplings
- Recipe Submitted by Marsala on 11/17/2014
Category: Dinner Party, Healthy Recipes, Main Dish, Chicken
Ingredients List
- Chicken
- 1 3/4 pound(s) boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 2/3 cup(s) all-purpose flour
- 2 tablespoon(s) canola oil, divided
- 2 large carrots, diced
- 2 stalk(s) celery, diced
- 1 large onion, diced
- 1 tablespoon(s) poultry seasoning
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground pepper
- 2 can(s) (14-ounce) reduced-sodium chicken broth
- 1 cup(s) water
- 1 1/2 cup(s) frozen peas, thawed
- Dumplings
- 1 cup(s) whole-wheat pastry flour
- 1/2 cup(s) all-purpose flour
- 1 teaspoon(s) poultry seasoning
- 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 3/4 cup(s) nonfat buttermilk (see Tips & Techniques)
Directions
1. Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.
2. Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt, and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas, and the reserved chicken. Bring to a simmer, stirring often.
To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda, and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.
3. Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover, and cook undisturbed until the dumplings are puffed, the vegetables are tender, and the chicken is cooked through, about 15 minutes.
2. Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt, and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas, and the reserved chicken. Bring to a simmer, stirring often.
To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda, and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.
3. Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover, and cook undisturbed until the dumplings are puffed, the vegetables are tender, and the chicken is cooked through, about 15 minutes.
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