- 6
Ingredients
- For Old-Fashioned Chicken & Dumplings:
- 1 3/4 lb Chicken Thighs, boneless, skinless, trimmed and cut into 1 1/2-inch pieces
- 2/3 cup all-purpose Flour
- 2 tbl Canola Oil, divided
- 2 large Carrots, diced
- 2 stalks Celery, diced
- 1 large Onion, diced
- 1 tbl Poultry Seasoning
- 1/2 tsp Salt
- 1/2 tsp freshly ground Pepper
- 2 14-ounce cans Chicken Broth, reduced-sodium
- 1 cup Water
- 1 1/2 cups frozen Peas, thawed
- For Dumplings:
- 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 Nonfat Buttermilk
Preparation
Step 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.
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.
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.