Lighter Chicken and Dumplings Recipe by The Deen Bros.

Level: Easy

Time: 65 MINUTES

1 ratings

Ingredients

  • 8 chicken thighs, skinless, boneless, and trimmed of all fat
  • 1/2 teaspoon salt
  • 2 teaspoons canola oil
  • 1 Vidalia onion, chopped
  • 1/2 lb cremini mushrooms, sliced
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 tablespoons all-purpose flour
  • 3 cups reduced-sodium chicken broth
  • 1 cup frozen peas
  • 1 2/3 cup reduced-fat buttermilk baking mix
  • 2/3 cup fat-free milk
  • 1 tablespoon fresh parsley, chopped

Preparation

Sprinkle the chicken with the salt. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes.

Transfer the chicken to a plate.

Add the onion, mushrooms, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables begin to soften and brown lightly, about 8 minutes. Stir in the flour and cook, stirring constantly, 1 minute. Return the chicken and any of its juices to the Dutch oven. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 15 minutes. Stir in the peas.

Meanwhile, to prepare the dumplings, combine the baking mix, milk, and parsley in a medium bowl until a soft dough forms.

Drop the dough by tablespoons onto the simmering stew. Reduce the heat and simmer, uncovered, 10 minutes. Cover and simmer until the dumplings have doubled in size and are cooked through, about 10 minutes longer.

 

The Deen Bros. Lighter Chicken and Dumplings

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1 Review

Mattie
Mattie 10/18/2014
10/18/2014
Paula do you hav

Paula do you have a recipe for the dumplings in the picture that are square? My grandmother made hers look like that and they were so good and comforting but she has passed and I didn't get her recipe or the secret to keeping them together. I have tried and tried to make dumplings and they fall to pieces or are mushy, I have tried making my dough thicker but nothing I do seems to make the difference please help me to make a good hardy dumpling that will hold together or tell me what I'm doing wrong. Can any of you old timers out there help?

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