Yield: 6 Servings
Measure | Ingredient |
---|---|
4 \N | Chicken thighs; boned and skinned, cut into 3/4\" cubes |
¼ teaspoon | Salt |
¼ teaspoon | Freshly ground pepper |
1 pounds | White mushrooms; quartered |
3 mediums | Onions; diced |
14½ ounce | Chicken broth; canned, defatted* |
1 cup | Skim milk |
2 cups | Sliced carrots |
¼ teaspoon | Thyme |
1 cup | All-purpose flour |
1 teaspoon | Baking powder |
¼ teaspoon | Baking soda |
¼ teaspoon | Salt |
2 tablespoons | Vegetable shortening |
½ cup | Buttermilk |
1 cup | Frozen whole kernel corn; thawed |
¼ cup | Thinly sliced green onions |
¼ teaspoon | Freshly ground pepper |
1 tablespoon | Cornstarch |
¼ cup | White wine |
2 mediums | Zucchini; diced |
STEW
DUMPLINGS
1. Make Stew: Sprinkle chicken with salt and pepper. Brown on all sides in Dutch oven over medium-high heat, 8 minutes. Transfer to plate. Add mushrooms and onion to Dutch oven; cover and cook until tender, 5 minutes.
Uncover; cook 5 to 7 minutes longer, stirring occasionally, until lightly browned. Stir in broth, milk, carrots, thyme and chicken. Cover, bring to a simmer and cook 10 to 12 minutes more until carrots are tender.
2. Make Dumplings: Meanwhile, combine flour, baking powder, baking soda and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in buttermilk until just moistened; stir in remaining ingredients just until blended.
3. Stir cornstarch into wine in small cup; stir into stew with zucchini.
Drop dumplings in rounded tablespoons on top. Cover and simmer 16 to 18 minutes until dumplings are cooked through.
*To defat chicken broth: Freeze broth 30 minutes until fat solidifies on surface. Remove fat with slotted spoon.
Prep time: 20 minutes Cooking time: 50 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #940 by "abprice@..." <abprice@...> on Dec 2, 1997