| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Dutch | Cooking lig, Poultry | 6 | Servings |
INGREDIENTS
| 1 | t | Dried thyme |
| 1/2 | t | Freshly ground pepper |
| 3/4 | lb | Boned and skinned chicken |
| breast halves | ||
| 3/4 | lb | Boned and skinned chicken |
| thighs | ||
| 1 | T | Vegetable oil |
| 1 | lb | Frozen small whole onions |
| 6 | c | Shiitake mushroom caps |
| sliced | ||
| 3 | c | Low-salt chicken broth |
| divided | ||
| 1/2 | c | Dry white wine |
| 2 | Cloves garlic, minced | |
| 1/4 | c | All-purpose flour |
| 1/2 | t | Salt |
| 1 | c | All-purpose flour |
| 1 | T | Minced fresh parsley |
| 1 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 1 1/2 | T | Vegetable shortening |
| 1/2 | c | Fresh pumpkin, cooked and |
| mashed | ||
| 1/2 | c | Low-fat buttermilk |
| 1 | c | Nonfat sour cream |
| 1 | T | Minced fresh parsley |
INSTRUCTIONS
Sprinkle thyme and 1/2 teaspoon pepper over chicken pieces. Heat oil in a large Dutch oven over medium-high heat. Add chicken pieces; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside. Add onions to pan; sauté 5 minutes or until lightly browned. Remove from pan; set aside. Add mushroom caps and 1/4 cup broth to pan; cook 3 minutes or until moisture evaporates, stirring constantly. Return chicken and onions to pan. Add 2-1/2 cups broth, wine, and garlic; bring to a boil. Reduce heat, and simmer 1 minute. Place 1/4 cup flour and 1/2 teaspoon salt in a small bowl. Gradually add remaining chicken broth, stirring with a wire whisk until well-blended; add to pan. Cover and simmer 20 minutes, stirring occasionally. Combine 1 cup flour and next 5 ingredients (1 cup flour through 1/4 teaspoon pepper) in a bowl; cut in the shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add pumpkin and buttermilk to the flour mixture, ! stirring just until moistened; set dough aside. Add sour cream to chicken mixture; stir well. Drop dough onto chicken mixture to form 6 dumplings. Cover and simmer 20 minutes. Remove from heat; sprinkle with 1 tablespoon parsley. NOTES : Serving size: 3 ounces chicken, 3/4 cup broth mixture, and 1 dumpling. Dumplings were great!!!! Recipe by: Cooking Light YEAR: 1995 ISSUE: October PAGE: 64 Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 370
Calories From Fat: 96
Total Fat: 10.7g
Cholesterol: 78.7mg
Sodium: 1511.7mg
Potassium: 595.1mg
Carbohydrates: 32.2g
Fiber: 2.9g
Sugar: 6g
Protein: 31.3g