Chicken and Dumplings
Photo: Kate Sears; Styling: Gerri Williams
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.
How to Make It
Step 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.
Step 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.
Step 3
Make dumplings: Combine both flours, baking soda, salt, thyme and sage. Stir in buttermilk just until a sticky dough forms.
Step 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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tatflintmich's Review
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homexec's Review
I made a few adjustments, used leftover beans instead of peas. If not using low-sodium broth, I would recommend omitting the other salt. I also used chicken breasts instead. Next time I would cut the pepper in half.
Deana01's Review
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MaryKan's Review