Creamy chicken and dumplings, lhj

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

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