A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Herbed Chicken and Dumplings March 25, 2009

Filed under: Chicken — tiffanyrose913 @ 7:50 pm

001-small3My allergies are HORRIBLE right now, and nothing makes me feel better like chicken soup.  I wanted to make something a little different, and this recipe from Cooking Light really fit the bill.  I moderated it a bit – adding a few more ingredients 🙂

Ingredients
  • Olive Oil
  • 8  ounces  skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3/4  cup   diagonally cut celery
  • 1/2  cup  diagonally cut carrot
  • 1/2  cup  chopped onion
  • 1/8  teaspoon  dried thyme
  • 3  parsley sprigs
  • 1  bay leaf
  • 3  cups  fat-free, less-sodium chicken broth
  • 2.25  ounces  all-purpose flour (about 1/2 cup)
  • 1  tablespoon  chopped fresh parsley
  • 1/4  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1/4  cup  1% low-fat milk
  • half cup frozen peas – I added
  • herbs de provence – I added
  • dash white wine
  • one clove garlic minced

 

1. Heat a dutch oven over medium-high heat. Coat pan with Olive Oil. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Deglaze with white wine. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.

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

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