Chicken and Dumplings

By nurseliz

Ingredients

• Stew:
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons canola oil
• 2 large carrots, thinly sliced
• 2 ribs celery, thinly sliced
• 2 cups frozen pearl onions, defrosted
• 4 cups low-sodium chicken broth
• 1/2 cup half-and-half
• 1 cup frozen peas
• Dumplings:
• 1 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon chopped fresh sage
• 1 1/4 cups buttermilk

Details

Servings 8

Preparation

Step 1

Preparation

1. Make stew: In a large ziplock bag, mix flour, salt, pepper, garlic powder, onion powder, thyme and sage. Add chicken; toss until pieces are coated.
2. Warm 1 Tbsp. oil in a large pot over medium heat. Shake excess flour mixture from chicken (reserve leftover flour), add chicken to pot and cook, stirring, until browned, about 10 minutes. Remove to a plate. Warm remaining oil in pot. Add carrots, celery and onions; sauté for 6 minutes. Sprinkle with reserved flour; sauté for 2 minutes. Pour in broth; bring to a boil, stirring. Reduce heat to low; simmer for 10 minutes, stirring occasionally. Return chicken to pot, stir in half-and-half; simmer for 5 minutes.
3. Make dumplings: Combine both flours, baking soda, salt, thyme and sage. Stir in buttermilk just until a sticky dough forms.
4. Stir peas into chicken mixture. Drop in tablespoonfuls of dough, cover; simmer dumplings until cooked through, about 15 minutes. Serve immediately.

Nutritional Information
Amount per serving

Calories: 367
Fat: 11g
Saturated fat: 3g
Protein: 32g
Carbohydrate: 34g
Fiber: 5g
Cholesterol: 102mg
Sodium: 500mg