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Chicken and Dumplings
Camelia

Chicken and Dumplings

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 ¼ lb. Boneless skinless chicken breasts cut into pieces
  • Salt and pepper to taste
  • 2 Tbsp. All purpose flour
  • 2 tsp. Vegetable oil
  • 4 Shallots thinly sliced
  • 4 Leeks thinly sliced only the white and light green parts at the bottoms
  • 2 Carrots cut into rounds
  • 2 Ribs of celery chopped
  • 1 tsp. Fresh thyme
  • 1 Bay leaf
  • 2 ½ C. Chicken broth
  • ½ C. Apple juice
  • ½ C. Frozen peas thawed
For the dumplings:
  • 2 Tbsp. All purpose flour
  • 2 Tbsp. White cornmeal
  • ¾ tsp. Baking powder
  • 1 ½ tsp. Parsley chopped
  • ¼ C. Milk

Method
 

  1. In a small bowl, mix together 2 Tbsp. flour and salt and pepper to taste.
  2. Season the chicken pieces with salt and pepper, and pour 1 Tbsp of the seasoned flour over the chicken, tossing to coat.
  3. Heat the oil in a deep sided saucepan over medium high heat, and brown on all sides. Remove and set aside.
  4. Add the leeks and shallots to the same saucepan, and saute over medium heat for 6 minutes or until becoming tender.
  5. Place the carrots, celery, bay leaf and thyme to the saucepan, and saute another 3 minutes.
  6. Add the rest of the seasoned flour to the saucepan, and stir to combine well.
  7. Slowly whisk in the chicken broth and apple juice, as well as the chicken. Bring to a boil, reduce the heat to a simmer and cook for 6-8 minutes.
  8. In a bowl, combine the ingredients for the dumplings, adding more flour as needed if the mixture is too wet.
  9. Drop the dumplings by the teaspoonful into the saucepan along with the frozen peas that have been thawed. Cook until the dumplings are done, about 5 minutes.

Notes

Weight Watchers Points : 2