Chicken Stew with Herbed Dumplings
Skinless, boneless chicken thigh stays moist and tender under a blanket of fluffy dumplings. If you prefer, you may substitute chicken breast, but reduce the initial cooking time in step 1.
  • 2 tablespoons plus 1 cup flour
  • 3/4 teaspoon salt
  • 1 pound skinless, boneless chicken thighs, cut into 1-1/2-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried sage
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped parsley
  • 1/3 cup buttermilk

1. On plate, combine 2 tablespoons of flour and 1/4 teaspoon of salt. Dredge chicken in flour mixture, shaking off excess.

2. In large nonstick skillet, heat oil over medium heat. Add chicken and cook 5 minutes, stirring frequently, until golden brown. Transfer chicken to a plate.

3. Add onion, carrots, and garlic to pan and cook 5 minutes, stirring frequently, until vegetables begin to soften. Stir in 1-1/2 cups water, sage, and 1/4 teaspoon salt. Return chicken to pan and bring to a boil.

4. Meanwhile, in medium bowl, combine remaining 1 cup flour, baking powder, baking soda, and remaining 1/4 teaspoon salt. Add scallions, parsley, and buttermilk and stir to combine.

5. Drop dough by tablespoonfuls onto boiling chicken mixture to make 8 dumplings. Cover, reduce to a simmer, and cook 10 minutes, or until chicken and dumplings are cooked through.

Nutritional Information
Per serving: 338 calories, 8.5g total fat, 1.8g saturated fat, 4g monounsaturated fat, 1.6g polyunsaturated fat, 3g dietary fiber, 28g protein,36g carbohydrate, 95mg cholesterol, 737mg sodium.
Good source of: beta-carotene, niacin, riboflavin, selenium, thiamin, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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