Chicken and Dumplings

You wouldn’t believe how difficult it was for me to wrestle back enough of this meal from the DamFam so I could accomplish picture taking today. This recipe is always a hit here, so I should have expected they would all be circling the stove like the sharks they are. Luckily, I was able to hoard this meager little helping, which was handed over to my sweet next door neighbor Fred, who just a little while ago helped me out of a major jam with my sump pump. The jam was that said pump decided to not work this morning and the alarm’s ear piercing shriek was putting a major damper on my blog writing capabilities. And incidentally, the basement was about to flood. Enter Fred, who not only helps moms bring new babies into the world every day, but also has the ability to diagnose household plumbing issues from 10 paces. He saved the day (as well as NTYB’s Xbox 360) and was thereby rewarded with Chicken & Dumplings. Thank you Fred, are the best. : )

A couple of notes on the dish:  the recipe comes from Cooking Light, so expect more of a brothy soup than a rich, creamy stew.  I’m all about rich and creamy too, but you really won’t miss the calories here.  As originally written, the recipe calls for boneless, skinless chicken thighs; I nearly always use half thigh and half breast meat, and I aways, always double everything (heavier even still on the carrots and celery).  You know by now that I scoff at how little salt CL’s recipes call for; I seasoned as I went with pinches of kosher salt and grindings of black pepper at each step.  Finally, I tripled the dumpling ingredients … just ’cause I’m of the mind that one can never have too many dumplings.

This is the perfect meal for a cold winter night, and I hope you like it, too.  Have a great week.  : )

SERVES:  2 as written (as mentioned, I doubled up on everything)
SOURCE:; recipe by Cooking Light

8 oz. skinless, boneless chicken thighs, cut into bite-size pieces (Sendik’s Boneless Skinless Chicken Breast Value Packs are on sale and would work fine, of course)
3/4 c. (1/4″) diagonally cut celery
1/2 c. (1/4″) diagonally cut peeled carrot
1/2 c. yellow onion, small dice
1/8 t. dried thyme
3 parsley sprigs, plus additional chopped parsley for garnish if desired
1 bay leaf
3 c. fat free chicken broth

2.25 oz. flour (about 1/2 cup)
1 T. chopped fresh parsley
1/4 t. baking powder
1/4 t. salt
1/4 c. low fat milk

Heat a large saucepan over medium high heat.  Coat pan with cooking spray.  Add chicken to pan; cook 4 minutes, browning on all sides (it may be necessary to do this in batches; don’t crowd the pan).  Remove chicken from pan; keep warm.  Add celery and next 5 ingredients (through bay leaf) to pan; saute 5 minutes or until onion is tender.  Return chicken to pan; cook 1 minute.  Add broth to pan; bring mixture to a boil.  Cover, reduce heat, and simmer 30 minutes.  Remove and discard parsley sprigs and bay leaf.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour, chopped parsley, baking powder, and salt in medium bowl.  Add milk, stirring until just moist.  Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 – 15 minutes or until dumplings are done.  Serve in shallow soup bowls.

Featured, Fresh, Frugal, Fabulous, News | February 12th, 2013