Old-fashioned Chicken & Dumplings

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 3/4 lb chicken thigh, skin removed, trimmed and cut into 1 1/2-inch pieces
• 2/3 cup all-purpose flour
• 2 tablespoons canola oil, divided
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 large onion, diced
• 1 tablespoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 (14 ounce) cans reduced-sodium chicken broth
• 1 cup water
• 1 1/2 cups frozen peas, thawed
• 1 cup whole-wheat pastry flour
• 1/2 cup all-purpose flour
• 1 teaspoon poultry seasoning
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk

Recipe

• 1 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 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 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 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.