Texas Chicken and Dumplings
Source of Recipe
Good Housekeeping
List of Ingredients
- 2 lb skinned, boned chicken thighs
- 1/4 cup flour
- 3/4 tsp salt
- 3/4 tsp pepper
- 3 Tbsp vegetable oil
- 1 leek (white part only), thinly sliced, rinsed and dried
- 1/4 cup minced shallots or onion
- 1 1/2 cups chicken broth
- 2 slender carrots, cut diagonally in 1/4-inch-wide slices
- 2 celery stalks, cut in 1/4-inch dice
- 1/2 cup apple cider or juice
- 1 bay leaf
- 2 tsp chopped fresh thyme, or 1/2 tsp dried
- 1 tsp minced fresh sage, or 1/4 tsp dried
- 1/2 cup frozen tiny peas
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- Parsley Dumplings:
- 1 1/3 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp minced fresh flat-leaf parsley
- 3/4 cup + 1 Tbsp 1% lowfat milk
Instructions
- Cut each thigh lengthwise in 4 pieces. Mix flour, 1/2 tsp each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess.
- In a large heavy skillet, heat oil over medium-high heat. Add chicken in batches, and cook 1 minute per side or until lightly browned. Remove to a plate.
- Add leek and shallots to skillet. Cook over medium heat 2 minutes or until soft. Return chicken; add broth, carrots, celery, cider, bay leaf, thyme, sage, and remaining salt and pepper. Reduce heat to medium-low, partially cover and cook, stirring occasionally, 10 minutes or until carrots and celery are crisp-tender. Stir in peas.
- Meanwhile make dumplings: In a medium bowl, stir flour, baking powder, and salt to mix. Stir in parsley, then milk just until blended.
- Drop 12 large spoonfuls into the simmering broth. Cook 10 minutes, cover and cook 10 minutes more or until a toothpick inserted into center comes out clean.
Final Comments
Serves 6
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