Chicken Stew With Onion Dumplings
photo by Mamas Kitchen Hope
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Chicken Stew
- 1⁄4 cup flour
- 1⁄2 cup evaporated skim milk
- 1⁄2 teaspoon hot sauce
- 1⁄4 teaspoon salt
- 1 teaspoon olive oil
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 cup baby carrots, split lengthwise
- 3⁄4 cup boneless skinless chicken thighs, cut into 3/4 inch pieces (you can use breasts but the final dish will be a bit drier)
- 1⁄2 teaspoon italian seasoning
- 1 (14 ounce) can fat free chicken broth
- 1⁄3 cup water
- 1 cup frozen peas
-
Onion Dumplings
- 3⁄4 cup skim milk
- 4 scallions, chopped
- 1⁄2 cup plain breadcrumbs
- 2 teaspoons baking powder
- 1 teaspoon dry mustard
- 1 cup all-purpose flour
directions
- In a small bowl whisk together the flour, evaporated milk, hot sauce and salt until well blended. Reserve.
- In a large non-stick skillet, heat 1 teaspoon of oil over medium heat. Add the celery, onions and carrots. Cook for 8 minutes until the vegetables soften. Add the chicken and Italian seasoning and cook 4-5 minutes until the chicken is opaque.
- Add the broth and water and bring to a simmer. Whisk the milk and flour mix one last time and stir into the skillet. Let the pan return to a simmer and cook an additional 3 minutes until the liquid is somewhat thickened.
- Add peas.
- Meanwhile, in a medum bowl mix together the tablespoon of oil, skim milk and scallions together. Stir in 1 cup flour breadcrumbs, baking powder and mustard.
- With a large spoon, drop the dough by spoonfuls (12 in all) onto the top of the simmering stew. If possible oplace the dumplings 1 inch apart. Cover and cook for 8 minutes. Resist the urge to lift the lid as that toughens the dumplings.
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Reviews
-
This was totally yummy! I was confused in the directions to add the 1 T oil to the dumpling mix bc it isnt listed. I left it out but they still came out ok. Make sure to add it bc it would make the dumplings lighter- mine were on the heavy side. Great twist on the same old chicken 'n dumplin's. Thanks for another great recipe Toni!
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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