Recipe - Creamy Chicken And Dumplings Lhj

STEW
4 Chicken thighs; boned and
skinned, cut into 3/4"
cubes
One fourth teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 pound White mushrooms; quartered
3 md Onions; minced
14 One half ounce Chicken broth; canned,
defatted*
1 cup Skim milk
2 cup Sliced carrots
One fourth teaspoon Thyme

DUMPLINGS
1 cup Allpurpose flour
1 teaspoon Baking powder
One fourth teaspoon Baking soda
One fourth teaspoon Salt
2 tablespoon Vegetable shortening
One half cup Buttermilk
1 cup Frozen whole kernel corn;
thawed
One fourth cup Thinly cut or sliced up green onions
One fourth teaspoon Freshly ground pepper
1 tablespoon Cornstarch
One fourth cup White wine
2 md Zucchini; minced

1. Make Stew: Sprinkle chicken with salt and pepper. Brown on all sides in
Dutch oven over mediumhigh heat, 8 minutes. Transfer to plate. Add
mushrooms and onion to Dutch oven; cover and cook until tender, 5 minutes.
Uncover; cook 5 to 7 minutes longer, stirring occasionally, until lightly
browned. Stir in broth, milk, carrots, thyme and chicken. Cover, bring to a
simmer and cook 10 to 12 minutes more until carrots are tender.

2. Make Dumplings: Meanwhile, combine flour, baking powder, baking soda and
salt in medium bowl. Cut in shortening with pastry blender or 2 knives
until mixture resembles coarse crumbs. Stir in buttermilk until just
moistened; stir in remaining ingredients just until blended.

3. Stir cornstarch into wine in small cup; stir into stew with zucchini.
Drop dumplings in rounded tablespoons on top. Cover and simmer 16 to 18
minutes until dumplings are cooked through.

*To defat chicken broth: Freeze broth 30 minutes until fat solidifies on
surface. Remove fat with slotted spoon.

Prep time: 20 minutes Cooking time: 50 minutes

(C) Copyright 1997, Meredith Corporation, All Rights Reserved

Recipe by: Ladies Home Journal

Posted to MCRecipe Digest V1 #940 by "abprice@wf.net" abprice@wf.net on
Dec 2, 1997