Monday, May 11, 2015

Chicken and Dumplings

1-1/4 lb. uncooked boneless,

 skinless chicken breast, cut into 1" pieces

1/8 tsp each table salt, black pepper, or to taste

2 tbsp. all-purpose flour

3/4 tsp. salt, divided use

1/4 tsp. black pepper

2 tsp. vegetable oil

4 medium leeks, white and light green parts only),

 thinly sliced

4 medium shallots, thinly sliced

2 medium carrots, sliced into thin rounds

2 ribs (medium) celery, sliced

1 bay leaf

1 tsp. thyme

2-1/2 cups fat-free chicken broth

2 tbsp. each all-purpose flour,

 uncooked cornmeal 

3/4 tsp. baking powder

1-1/2 tsp. parsley, minced

1/4 cup (1% OK) low-fat milk

1/2 cup each apple juice;

 frozen green peas, thawed 

      Season chicken with 1/8 tsp.

 each salt and pepper.

  Mix flour with 1/2 tsp.

 salt and 1/4 tsp. pepper. 

 Sprinkle chicken with 1 tbsp. seasoned flour.

  In a large skillet, heat oil and lightly brown chicken.

  Remove from pan. 

 In same skillet, sauté leeks and

shallots until lightly golden, about 3 minutes.

  Add carrots, celery, bay leaf and thyme;

 cook another 3 minutes. 

 Stir in remaining seasoned flour;

 cook until it begins to color, about 1 minute.

  Pour in chicken broth and apple juice. 

 Return chicken to pot. 

 Bring to boil; reduce heat and simmer,

 partially covered, until chicken is cooked through,

 5 - 7 minutes.  Dumplings:  Sift 2 tbsp. flour, cornmeal,

 baking powder and 1/4 tsp. salt into a bowl.  Stir in parsley.

  With a fork, stir in milk until dough just comes together. 

 Drop dumpling mixture with a tsp. into chicken mixture.

  Simmer, covered, about 6 - 8 minutes.

  Add peas, cook until dumplings are done,

 another 2 - 4 minutes.

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