Ingredients
- 1 1/3 cups + 3 Tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 (5-ounce) skinless chicken thighs, trimmed
- 1 Tablespoon canola oil
- 1 large red onion, thinly sliced
- 3 cups reduced-sodium chicken broth
- 4 carrots, cut on diagonal into thin slices
- 3 celery stalks with leaves, cut on diagonal in thin slices
- 4 Tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons baking powder
- 3/4 cup + 1 Tablespoon low-fat (1%) milk
Preparation
Step 1
1. Mix together 3 tablespoons of flour, 1/2 teaspoon of salt, and the pepper on sheet of wax paper; sprinkle all over chicken.
2. Heat oil in medium Dutch oven over medium-high heat. Cook chicken, in batches, until lightly browned, about 4 minutes per batch; transfer to plate. Reduce heat to medium. Add onion and cook, stirring until softened, about 5 minutes.
3. Add broth, carrots, and celery to Dutch oven. Bring to boil, stirring constantly and scraping up browned bits from bottom of pot. Return chicken to pot; return to boil. Reduce heat and simmer, partially covered, until chicken is cooked through and vegetables are softened, about 30 minutes. Stir in 2 tablespoons of parsley.
4. Meanwhile, to make dumplings, whisk together remaining 1 1/3 cups flour, the baking powder, and remaining 1/4 teaspoon salt in medium bowl. With fork, stir in milk and remaining 2 tablespoons parsley just until blended.
5. With large spoon, drop 8 equal spoonfuls of dumpling batter on top of chicken mixture. Simmer, covered, until toothpick inserted into dumpling comes out clean, about 5 minutes.
PointsPlus 8