Difficulty: Easy - for beginners
Serves: 6 Servings
1 3/4 pound(s) boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
2/3 cup(s) all-purpose flour
2 tablespoon(s) canola oil, divided
2 large carrots, diced
2 stalk(s) celery, diced
1 large onion, diced
1 tablespoon(s) poultry seasoning
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
2 can(s) (14-ounce) reduced-sodium chicken broth
1 cup(s) water
1 1/2 cup(s) frozen peas, thawed
1 cup(s) whole-wheat pastry flour
1/2 cup(s) all-purpose flour
1 teaspoon(s) poultry seasoning
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) nonfat buttermilk (see Tips & Techniques)
1.Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.
2.Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt, and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas, and the reserved chicken. Bring to a simmer, stirring often.
3.To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda, and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.
4.Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover, and cook undisturbed until the dumplings are puffed, the vegetables are tender, and the chicken is cooked through, about 15 minutes.
Tips & Techniques
No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": add 1 tablespoon lemon juice or vinegar to 1 cup milk.