Chicken Stew With Onion Dumplings |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipes come from one of my most often used cookbooks - a collection of chicken recipes. Boneless chicken breasts and thighs are a staple in my kitchen and this one is long on flavor while still keeping health in mind. Ingredients:
1/4 cup flour |
1/2 cup evaporated skim milk |
1/2 teaspoon hot sauce |
1/4 teaspoon salt |
1 teaspoon olive oil |
2 stalks celery, chopped |
1 medium onion, chopped |
1 cup baby carrots, split lengthwise |
3/4 cup boneless skinless chicken thighs, cut into 3/4 inch pieces (you can use breasts but the final dish will be a bit drier) |
1/2 teaspoon italian seasoning |
1 (14 ounce) can fat free chicken broth |
1/3 cup water |
1 cup frozen peas |
3/4 cup skim milk |
4 scallions, chopped |
1/2 cup plain breadcrumbs |
2 teaspoons baking powder |
1 teaspoon dry mustard |
1 cup all-purpose flour |
Directions:
1. In a small bowl whisk together the flour, evaporated milk, hot sauce and salt until well blended. Reserve.
2. In a large non-stick skillet, heat 1 teaspoon of oil over medium heat. Add the celery, onions and carrots. Cook for 8 minutes until the vegetables soften. Add the chicken and Italian seasoning and cook 4-5 minutes until the chicken is opaque.
3. Add the broth and water and bring to a simmer. Whisk the milk and flour mix one last time and stir into the skillet. Let the pan return to a simmer and cook an additional 3 minutes until the liquid is somewhat thickened.
4. Add peas.
5. Meanwhile, in a medum bowl mix together the tablespoon of oil, skim milk and scallions together. Stir in 1 cup flour breadcrumbs, baking powder and mustard.
6. With a large spoon, drop the dough by spoonfuls (12 in all) onto the top of the simmering stew. If possible oplace the dumplings 1 inch apart. Cover and cook for 8 minutes. Resist the urge to lift the lid as that toughens the dumplings.
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