Chicken and Dumplings

Does old-fashioned chicken and dumplings bring back memories of dinners at your grandma's house? Try this low-fat recipe and start some traditions of your own.



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Servings: 6
Serving size: 3  ounces chicken + 1/2 cup vegetables + 1 dumpling
Prep Time: 30 mins
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Ingredients
  • 2 1/2 - 3   pounds 
    meaty chicken pieces (breast halves, thighs, and drumsticks)
  • 3   cups 
    water
  • 1   
    medium onion, cut into wedges
  • 3/4  teaspoon 
    salt
  • 1/2  teaspoon 
    dried sage or marjoram, crushed
  • 1/4  teaspoon 
    black pepper
  • 1   
    bay leaf
  • 1   cup 
    sliced celery (2 stalks)
  • 1   cup 
    thinly sliced carrots (2 medium)
  • 1   cup 
    sliced fresh mushrooms
  • 1   
    recipe Dumplings
  • 1/2  cup 
    cold water
  • 1/4  cup 
    all-purpose flour
Dumplings
  • 1   cup 
    all-purpose flour
  • 1   teaspoon 
    baking powder
  • 1/2  teaspoon 
    salt
  • 2   tablespoons 
    shortening
  • 1/2  cup 
    buttermilk

Directions
1.
Skin chicken. In a 4-quart Dutch oven combine chicken, the 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables.
2.
Meanwhile, prepare Dumplings. Spoon dumpling batter into six mounds on top of the chicken. (Do not spoon batter into the liquid.) Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With a slotted spoon transfer chicken, dumplings, and vegetables to a serving platter; keep warm.
3.
For gravy, pour 2 cups cooking liquid into a large measuring cup. Skim fat from liquid; discard fat. Pour liquid into the Dutch oven. Stir the 1/2 cup cold water into the flour; stir into the liquid in Dutch oven. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken, vegetables, and dumplings.
Dumplings
1.
In a medium bowl combine flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened.

Nutrition information
Per Serving: cal. (kcal) 322, Fat, total (g) 11, chol. (mg) 77, sat. fat (g) 3, carb. (g) 25, Monosaturated fat (g) 4, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 4, pro. (g) 29, vit. A (RE) 0, vit. A (IU) 5005, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 20, Cobalamin (Vit. B12) (g) 0, sodium (mg) 672, Potassium (mg) 474, calcium (mg) 101, iron (mg) 3, Vegetables () 1, Starch () 2, Medium-Fat Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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