Old-Fashioned Chicken and Dumplings Recipe
Nutritional Info (Per serving):
Calories: 463, Saturated Fat: 3g, Sodium: 629mg, Dietary Fiber: 6g, Total Fat: 15g, Carbs: 45g, Cholesterol: 91mg, Protein: 34g
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 1 h
Ingredients
1 3/4 pounds chicken, thighs, boneless, skinless, trimmed and cut into 1.5 inch pieces
2/3 cup(s) flour, all-purpose
2 tablespoon oil, canola, divided
2 large carrot(s), diced
2 stalk(s) celery, diced
1 large onion(s), diced
1 tablespoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper, black ground
28 ounce(s) broth, reduced-sodium chicken, (2, 14-ounce cans)
1 cup(s) water
1 1/2 cup(s) peas, frozen, thawed
1 cup(s) flour, whole-wheat pastry
1/2 cup(s) flour, all-purpose
1 teaspoon poultry seasoning
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup(s) buttermilk, fat-free
Recipe Tip:
No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Preparation
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.
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 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.
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.
Nutritional Info (Per serving):
Calories: 463, Saturated Fat: 3g, Sodium: 629mg, Dietary Fiber: 6g, Total Fat: 15g, Carbs: 45g, Cholesterol: 91mg, Protein: 34g
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 1 h
Ingredients
1 3/4 pounds chicken, thighs, boneless, skinless, trimmed and cut into 1.5 inch pieces
2/3 cup(s) flour, all-purpose
2 tablespoon oil, canola, divided
2 large carrot(s), diced
2 stalk(s) celery, diced
1 large onion(s), diced
1 tablespoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper, black ground
28 ounce(s) broth, reduced-sodium chicken, (2, 14-ounce cans)
1 cup(s) water
1 1/2 cup(s) peas, frozen, thawed
1 cup(s) flour, whole-wheat pastry
1/2 cup(s) flour, all-purpose
1 teaspoon poultry seasoning
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup(s) buttermilk, fat-free
Recipe Tip:
No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Preparation
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.
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 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.
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.
