Chicken And Dumplings Recipe

Name: Chicken And Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 3 tablespoons canola oil; 1/3 cup all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 4 skinless chicken thighs (about 12 ounces); 4 cups thinly sliced leek, rinsed and drained; 4 cups low-sodium, fat-free chicken broth; 1 1/2 cups baby carrots, cut diagonally into 1/2-inch pieces; 1/2 cup chopped parsnip; 1/2 cup chopped celery; 1 teaspoon chopped fresh thyme; 1 bay leaf; 1/2 cup frozen petite peas, thawed; Dumplings:; 1 1/3 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup plus 1 tablespoon whole milk; 2 tablespoons chopped fresh chives

Servings: persons

Chicken:
3 tablespoons canola oil
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 skinless chicken thighs (about 12 ounces)
4 cups thinly sliced leek, rinsed and drained
4 cups low-sodium, fat-free chicken broth
1 1/2 cups baby carrots, cut diagonally into 1/2-inch pieces
1/2 cup chopped parsnip
1/2 cup chopped celery
1 teaspoon chopped fresh thyme
1 bay leaf
1/2 cup frozen petite peas, thawed
Dumplings:
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup plus 1 tablespoon whole milk
2 tablespoons chopped fresh chives

1
Heat the oil in a large, heavy-bottomed Dutch oven over medium-high heat. Combine the flour, salt, and pepper in a medium bowl. Dredge the chicken in flour mixture, and turn to coat; shake off excess flour. Add the chicken to the pot; cook 3 minutes on each side, or until well-browned. Transfer chicken to a plate.
2
Add leeks to pot; cook over medium heat 2 minutes, stirring frequently. Return chicken to pot, and stir in broth, carrots, parsnips, celery, thyme, and bay leaf. Bring to a boil. Partially cover; reduce heat. Simmer 15 minutes, or until chicken is cooked. Remove chicken from pan. Pull the meat from bones; discard bones. Return the chicken to the pot, and stir in peas.
3
To prepare the dumplings, sift together the flour, baking powder, and salt 3 times (this makes the dumplings very light). Combine the flour mixture, milk, and chives, and stir until moist.
4
Drop dough by 3 tablespoonfuls into a barely simmering chicken mixture. Cover and cook over medium-low heat 12 minutes, or until the dumplings are done (do not bring to a boil, or the dumplings will break up).

952

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Chicken:, 3 tablespoons canola oil, 1/3 cup all-purpose flour, 3/4 teaspoon salt, and more.

Yes, Chicken And Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Dumplings

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