Lighter Chicken and Dumplings
By Deen Brothers
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Difficulty: Easy
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 15
Ingredients
- 8 skinless, boneless, and trimmed of all fat chicken thighs
- 1/2 teaspoon salt
- 2 teaspoons canola oil
- 1 chopped Vidalia onion
- 1/2 lb sliced cremini mushrooms
- 2 chopped carrots
- 2 ribs chopped celery
- 2 tablespoons all purpose flour
- 3 cups reduced-sodium chicken broth
- 1 cup frozen peas
- 1 2/3 cup reduced-fat buttermilk baking mix
- 2/3 cup fat-free milk
- 1 tablespoon chopped fresh parsley
Directions
Sprinkle the chicken with the salt. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes.
Transfer the chicken to a plate.
Add the onion, mushrooms, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables begin to soften and brown lightly, about 8 minutes. Stir in the flour and cook, stirring constantly, 1 minute. Return the chicken and any of its juices to the Dutch oven. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 15 minutes. Stir in the peas.
Meanwhile, to prepare the dumplings, combine the baking mix, milk, and parsley in a medium bowl until a soft dough forms.
Drop the dough by tablespoons onto the simmering stew. Reduce the heat and simmer, uncovered, 10 minutes. Cover and simmer until the dumplings have doubled in size and are cooked through, about 10 minutes longer.
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Mattie
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While this sounds nice and all, I was looking for a lighter version of *Southern* style chicken and dumplings. The photo is what drew me in and after reading the recipe, I can see the editor unfortunately used a stock photo in place of the recipe
This is already a terrible practice in and of itself, but especially when it's VERY misleading. It's not even the same recipe!
I know how to lighten dishes, but the only thing I'm trying to figure out right now is a non-butter, non-lard, non-shortening version of southern-style dumplings. Personally I make my own version that is lovely, but you can't change the mind of the older folks in my family who are used to the bland stew with flat sliders. This is for my grandfather who, due to a stroke, can't eat much and is losing weight fast. I'm not changing the calories, just the saturated fat & trans fats so he doesn't have another ischemic event
It's doubtful Paula runs this site or even oversees it, but if you're out there, dear, please tell your editor to take the time to either take the photo or find one that is more accurate. Thanks!
The Deen Team
I will make sure to pass that along!