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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Our version of the Southern comfort dish, Chicken and Dumplings, uses moist chicken thighs and stirs in whole wheat flour with all-purpose flour for the herb dumplings. Ingredients:
1/2 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped fresh sage |
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces |
2 tablespoons canola oil |
2 large carrots, thinly sliced |
2 ribs celery, thinly sliced |
2 cups frozen pearl onions, defrosted |
4 cups low-sodium chicken broth |
1/2 cup half-and-half |
1 cup frozen peas |
1 cup whole-wheat flour |
1/2 cup all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 tablespoon chopped fresh thyme |
1/4 teaspoon chopped fresh sage |
1 1/4 cups buttermilk |
Directions:
1. Make stew: In a large ziplock bag, mix flour, salt, pepper, garlic powder, onion powder, thyme and sage. Add chicken; toss until pieces are coated.
2. Warm 1 Tbsp. oil in a large pot over medium heat. Shake excess flour mixture from chicken (reserve leftover flour), add chicken to pot and cook, stirring, until browned, about 10 minutes. Remove to a plate. Warm remaining oil in pot. Add carrots, celery and onions; sauté for 6 minutes. Sprinkle with reserved flour; sauté for 2 minutes. Pour in broth; bring to a boil, stirring. Reduce heat to low; simmer for 10 minutes, stirring occasionally. Return chicken to pot, stir in half-and-half; simmer for 5 minutes.
3. Make dumplings: Combine both flours, baking soda, salt, thyme and sage. Stir in buttermilk just until a sticky dough forms.
4. Stir peas into chicken mixture. Drop in tablespoonfuls of dough, cover; simmer dumplings until cooked through, about 15 minutes. Serve immediately.
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