Chicken and Dumplings
Perfect dinner for a chilly day!
Ingredients
CHICKEN STEW:
- 3 tablespoons unsalted butter
- 1 small yellow onion, minced
- 3 large carrots, cut into ½-inch pieces
- 2 large celery stalks, thinly sliced
- 2 teaspoons chopped fresh thyme
- ⅓ cup all purpose flour
- 3 cups low-sodium chicken broth
- 1¼ pounds boneless, skinless chicken breast, cut into ¾-inch pieces
- ½ pound fresh green beans (trimmed), cut into 1-inch pieces
- kosher salt and freshly ground black pepper
DUMPLINGS:
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons chopped fresh flat-leaf parsley (plus more, for garnish)
- 2 tablespoons cold unsalted butter
- ½ cup whole milk
Instructions
MAKE THE CHICKEN STEW:
- In a medium Dutch oven, melt the butter over medium-high heat. Add the onion, carrots, celery and thyme; cook until the onion is translucent, about 4 minutes. Add the flour, and cook, stirring, for 1 minute. Gradually add the broth, stirring constantly, and bring to a boil. Add the chicken and return to a boil. Reduce the heat and simmer for 5 minutes. Stir in the green beans; season with salt and pepper.
MAKE THE DUMPLINGS:
- In a small bowl, whisk together the flour, baking powder and salt; then whisk in the parsley. With a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Stir in the milk with a fork just until a dough forms. Drop the batter by heaping tablespoons on top of the stew. Cover and simmer just until the dumplings are cooked through, about 12 minutes. Garnish with chopped parsley.
Nutrition
Serving: 1servingCalories: 356kcalCarbohydrates: 31gProtein: 27gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 88mgSodium: 738mgPotassium: 734mgFiber: 3gSugar: 5gVitamin A: 6666IUVitamin C: 10mgCalcium: 113mgIron: 3mg
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