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Chicken and dumplings ( old fashioned)
Nb persons: 0
Yield:
Preparation time: 35 minutes
Total time:
Source:
| Cook time 25 minutes Ingredients: | |
| 1 3/4 pounds | chicken, thighs, boneless, skinless |
| 2/3 cup | flour, all purpose |
| 2 tbs | canola oil |
| 2 large | carrots |
| 2 stalks | celery |
| 2 large | onion |
| 1 tbs | poultry seasoning |
| 1/2 tsp | salt |
| 1/2 tsp | black pepper |
| 28 ounces | less sodium chicken broth |
| 1 cup | water |
| 1 1/2 cups | frozen peas |
| 1 cup | whole wheat pastry flour |
| 1/2 cup | all purpose flour |
| 1 tsp | poultry seasoning |
| 1/2 tsp | baking soda |
| 1/4 tsp | salt |
| 3/4 cup | fat free buttermilk |
Preparation:
1- toss chicken with 2/3 cup all purpose flour in a medium bowl until coated.
Heat 1 tbs 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, 3-5 minutes. Transfer the chicken to a plate.
2- reduce heat to medium and add the remaining 1 tbs oil to the pot. Stir in carrots, celery, onion, 1 tbs poultry seasoning, 1/2 tsp salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5-7 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.
3- to prepare dumplings:Meanwhile, stir whole wheat flour 1/2 cup all purpose flour, 1 tsp poultry seasoning, baking soda and 1/4 tsp salt in a medium bowl. Stir in buttermilk.
4- 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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