Creamy Chicken and Dumplings, Lhj
Ingredients
- 1 c All-purpose flour
- 2 md Zucchini; diced
- 4 Chicken thighs; boned and
- 1/4 ts Thyme
- 1/4 c Thinly sliced green onions
- 1/2 c Buttermilk
- 1/4 c White wine
- 1/4 ts Baking soda
- 2 tb Vegetable shortening
- 3 md Onions; diced
- 14 1/2 oz Chicken broth; canned,
- 2 c Sliced carrots
- 1 c Skim milk
- 1 tb Cornstarch
- 1 ts Baking Powder
- 1/4 ts Salt
- 1 c Frozen whole kernel corn;
- 1/4 ts Black Pepper freshly ground
- 1 lb White mushrooms; quartered
- 1/4 ts Salt
- 1/4 ts Black Pepper freshly ground
Instructions
- 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@wf.net” on Dec 2, 1997
