Chicken & Dumplings - 8 Points

By Nana_CAM

Weight Watchers Recipe
8 PointPlus Value

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