Chicken and dumplings

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( 18 ratings )

Preparation time:
10 minutes
Cooking time:
30 minutes
Makes:
4 Servings
Ryan Szulc


 
Ryan Szulc

Ingredients

  • 3 tbsp unsalted butter
  • skinless, boneless chicken thighs
  • 3/4 tsp salt
  • large onion, chopped
  • 227 g pkg sliced mushrooms
  • 1 tbsp garlic powder
  • 1/4 cup chopped fresh dill, or 1 tbsp dried dillweed
  • medium carrots, sliced
  • 2  celery stalks, diced
  • bay leaves
  •  DUMPLINGS:
  • 1 cup all-purpose flour
  • 1 tbsp chopped parsley
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 3/4 cup milk

While chicken thighs get golden, whip up a batch of herbed dumplings. The result is a warm and hearty family staple.

Instructions

  • Melt butter in a large pot set over medium. Sprinkle both sides of chicken thighs with salt. In 2 batches, add to pot and cook until light golden, about 2 min per side . Remove to a plate.
  • Add onion and mushrooms to pot. Cook until onion softens, about 3 min. Sprinkle with garlic powder and dill. Add carrots, celery and bay leaves. Return chicken and any juices to the pot along with 2 cups water. Bring to a boil. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat and simmer, covered, 5 min.
  • Stir flour with parsley, baking powder and salt in a medium bowl until combined. Stir in milk. When chicken has simmered 5 min, drop batter in 8 equal portions over stew. Cover and continue simmering until dough rises and cooks through, about 15 more min.

Gluten-free Tip: Try our gluten-free chicken and dumplings with just a few simple substitutions.

Shopping Tip:

thighs are more flavourful and affordable. Chicken breasts are lower in calories and fat.

Nutrition (per Serving)

calories
412 
protein
29 g
carbohydrates
38 g
fat
16 g
fibre
g
sodium
815 mg

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Chicken and dumplings

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