OLD-FASHIONED CHICKEN & DUMPLINGS

By Nana_CAM

To go even lighter, try the recipe with boneless, skinless chicken breasts.

Ingredients

• 1 3/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces.
• 2/3 cup all-purpose flour
• 2 Tablespoons canola oil, divided
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 large onion, diced
• 1 Tablespoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 14-ounce cans reduced-sodium, chicken broth
• 1 cup water
• 1 1/2 cups frozen peas, thawed
• 1 cup whole-wheat pastry flour
• 1/2 cup all-purpose flour
• 1 teaspoon poultry seasoning
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup nonfat buttermilk.

Details

Servings 6
Preparation time 30mins
Cooking time 77mins

Preparation

Step 1

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 remaing 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 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.

3. 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.

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.