Creamy Chicken And Dumplings, Lhj
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Dutch | Chicken, Lhj e-mail | 6 | Servings |
INGREDIENTS
| 4 | Chicken thighs, boned and | |
| skinned cut into 3/4" | ||
| cubes | ||
| 1/4 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 1 | lb | White mushrooms, quartered |
| 3 | Onions, diced | |
| 14 1/2 | oz | Chicken broth, canned |
| defatted* | ||
| 1 | c | Skim milk |
| 2 | c | Sliced carrots |
| 1/4 | t | Thyme |
| 1 | c | All-purpose flour |
| 1 | t | Baking powder |
| 1/4 | t | Baking soda |
| 1/4 | t | Salt |
| 2 | T | Vegetable shortening |
| 1/2 | c | Buttermilk |
| 1 | c | Frozen whole kernel corn |
| thawed | ||
| 1/4 | c | Thinly sliced green onions |
| 1/4 | t | Freshly ground pepper |
| 1 | T | Cornstarch |
| 1/4 | c | White wine |
| 2 | Zucchini, diced |
INSTRUCTIONS
Make Stew: Sprinkle chicken with salt and pepper. Brown on all sides in Dutch oven over medium-high heat, 8 minutes. Transfer to plate. Add mushrooms and onion to Dutch oven; cover and cook until tender, 5 minutes. Uncover; cook 5 to 7 minutes longer, stirring occasionally, until lightly browned. Stir in broth, milk, carrots, thyme and chicken. Cover, bring to a simmer and cook 10 to 12 minutes more until carrots are tender. Make Dumplings: Meanwhile, combine flour, baking powder, baking soda and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in buttermilk until just moistened; stir in remaining ingredients just until blended. Stir cornstarch into wine in small cup; stir into stew with zucchini. Drop dumplings in rounded tablespoons on top. Cover and simmer 16 to 18 minutes until dumplings are cooked through. *To defat chicken broth: Freeze broth 30 minutes until fat solidifies on surface. Remove fat with slotted spoon. Prep time: 20 minutes Cooking time: 50 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #940 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 306
Calories From Fat: 70
Total Fat: 7.8g
Cholesterol: 47.7mg
Sodium: 726.5mg
Potassium: 1001.8mg
Carbohydrates: 40.2g
Fiber: 4.9g
Sugar: 11.8g
Protein: 19.4g