Sunday, January 9, 2011

Chicken and Dumplings


Serves 4-6

4 T unsalted butter
1 large onion, chopped
1 c chopped celery
1 c chopped carrots
6 T all-purpose flour
6 - 8 c vegetable broth
1/2 c lowfat milk
1 c frozen peas
1 - 2 chicken breasts, cooked & shredded
2 T minced fresh chives
Salt and pepper to taste

2 c all-purpose flour
2 t baking powder
3/4 t salt
1/4 c minced fresh chives
2 T unsalted butter, melted
3/4 c lowfat milk

In a large skillet, heat butter over medium-high heat. Add onion, carrots and celery sauté, about 8-10 minutes. Whisk in the flour, scraping any brown bits of the bottom of the pan. Add the vegetable broth, milk, salt, and pepper. Bring to a boil, reduce heat and simmer 20 minutes, until vegetables are tender. Season to taste.

In a large bowl, stir together flour, baking powder, salt and chives. Gently mix in melted butter and milk, until mixture just comes together (DO NOT over-mix or dumplings will be dense).

Drop dumpling batter into the simmering stew by heaping teaspoonfuls. Cover and simmer until dumplings are cooked through, about 15 minutes (DO NOT uncover while the dumplings are cooking, as steam will escape). Add peas, chicken and chives. Taste for seasoning one more time.


Miss Meat and Potatoes said...

You had me at peas and carrots. Made farro with many of these ingredients last night and know I would love this. Thanks for sharing!