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Gallery Healthy Chicken and Dumplings Credit: Quentin Bacon Recipe Summary Servings: 6
Ingredients For the Chicken 1 pound boneless skinless chicken thighs (5 to 6) 1 pound boneless skinless chicken breast halves (about 3 pieces) 1/2 teaspoon fine sea salt, plus more for cooking water 1/8 teaspoon freshly ground pepper 1 tablespoon unsalted butter 1 large onion, finely chopped One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat 1 1/2 teaspoons finely chopped fresh thyme 2 tablespoons cornstarch 2 tablespoons all-purpose flour 2 cups low-fat (1 percent) milk 3 carrots, peeled and diagonally sliced 1/4 inch thick 1/2 pound green beans, trimmed and cut in 1-inch pieces For the Dumplings 1 cup all-purpose flour 1/2 cup yellow cornmeal 2 teaspoons baking powder 1/4 teaspoon fine sea salt 2 tablespoons cold unsalted butter, cut in bits 2/3 cup low-fat (1 percent) milk
Cook’s Notes If you want to make the dish in advance, prepare chicken and sauce through step two. Let cool completely, then cover and refrigerate overnight. Re-warm gently before proceeding.
Gallery Healthy Chicken and Dumplings Credit: Quentin Bacon
Recipe Summary Servings: 6
Gallery
Healthy Chicken and Dumplings Credit: Quentin Bacon
Healthy Chicken and Dumplings
Credit: Quentin Bacon
Healthy Chicken and Dumplings
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
1 pound boneless skinless chicken thighs (5 to 6) 1 pound boneless skinless chicken breast halves (about 3 pieces) 1/2 teaspoon fine sea salt, plus more for cooking water 1/8 teaspoon freshly ground pepper 1 tablespoon unsalted butter 1 large onion, finely chopped One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat 1 1/2 teaspoons finely chopped fresh thyme 2 tablespoons cornstarch 2 tablespoons all-purpose flour 2 cups low-fat (1 percent) milk 3 carrots, peeled and diagonally sliced 1/4 inch thick 1/2 pound green beans, trimmed and cut in 1-inch pieces
1 cup all-purpose flour 1/2 cup yellow cornmeal 2 teaspoons baking powder 1/4 teaspoon fine sea salt 2 tablespoons cold unsalted butter, cut in bits 2/3 cup low-fat (1 percent) milk
Directions
Sprinkle chicken with salt and pepper. Heat a 6-quart Dutch oven over medium heat; add thighs. Cook, turning once, until nicely browned on both sides and cooked through, 8 to 10 minutes. Repeat with breasts; cut breasts crosswise into thirds.
Add butter to pot; when melted, add onion, cover, and cook, stirring occasionally, until softened, about 6 minutes. Stir in broth and thyme; bring to a boil. Combine cornstarch and 2 tablespoons flour in a bowl. Gradually whisk in milk, and whisk milk mixture into broth. Boil, whisking, until thickened, about 5 minutes. Return chicken to Dutch oven; remove from heat while you prepare the vegetables.
Bring a saucepan of water to a boil; add salt. Add carrots and green beans; cook until crisp-tender, about 5 minutes. Drain in a colander, then rinse with cold water to stop cooking. Stir into chicken mixture.
Prepare dumpling dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Add butter; cut into dry mixture with fingers until mealy. Pour in milk; stir with a fork until dough comes together. Return chicken mixture to a simmer, and drop dough by tablespoons on surface of stew. Cover; cook for 15 minutes without lifting lid. (The dumplings will puff up.) Serve.
Cook’s Notes If you want to make the dish in advance, prepare chicken and sauce through step two. Let cool completely, then cover and refrigerate overnight. Re-warm gently before proceeding.
Cook’s Notes
If you want to make the dish in advance, prepare chicken and sauce through step two. Let cool completely, then cover and refrigerate overnight. Re-warm gently before proceeding.
Reviews (9)
Add Rating & Review 22 Ratings 5 star values: 2 4 star values: 4 3 star values: 8 2 star values: 4 1 star values: 4
Reviews (9)
Add Rating & Review 22 Ratings 5 star values: 2 4 star values: 4 3 star values: 8 2 star values: 4 1 star values: 4
Add Rating & Review
22 Ratings 5 star values: 2 4 star values: 4 3 star values: 8 2 star values: 4 1 star values: 4
22 Ratings 5 star values: 2 4 star values: 4 3 star values: 8 2 star values: 4 1 star values: 4
22 Ratings 5 star values: 2 4 star values: 4 3 star values: 8 2 star values: 4 1 star values: 4
5 star values: 2 4 star values: 4 3 star values: 8 2 star values: 4 1 star values: 4
Martha Stewart Member Rating: 5 stars 05/30/2015 Warning! Dumpling ratios are incorrect on website. I have this recipe printed in a 2003 cookbook and it says 1 cup of all purpose flour, not 1/4 cup. That's all you need to change. This recipe is sooooo yummy though. I love the dark roux broth. It's a very unconventional Chicken and dumplings. I also shredded my chicken after browning it. My cookbook makes no mention of shredding the chicken but I wanted to be able to eat with a spoon. Martha Stewart Member Rating: Unrated 04/08/2008 Whoops! I meant to place my comment in my own comment area of my collected recipes. However, I really do appreciate all of your comments. Martha Stewart Member Rating: Unrated 04/08/2008 Llight. Check out the readers'' comments. Martha Stewart Member Rating: Unrated 02/22/2008 I really liked this recipe though I also had a small problem with the dumplings which was fixed by just making them smaller. I think that next time I might use a dumpling made with regular flour and not cornmeal. The rest of the recipe is fabulous! Martha Stewart Member Rating: Unrated 02/21/2008 Thanks for the nurtritional values. Martha Stewart Member Rating: Unrated 02/12/2008 Dumplings will fall apart if your broth isn't hot enough at the time you add them. Make them smaller and let the broth heat fully, then add the dumplings. That way the outside cooks quickly and they don't fall apart. Then turn the heat down and let them finish cooking slowly. Martha Stewart Member Rating: Unrated 02/02/2008 I really liked this recipe - the stew part is very good - but these dumplings do not work. I wanted cornmeal dumplings though, so I started over and altered the recipe a bit. I used 1/2 c. flour (instead of 1/4), 3 t. baking powder (instead of 2), and less milk, closer to 1/2 c. This was much more successful, but they took more than 15 minutes to cook. Martha Stewart Member Rating: Unrated 01/25/2008 There's no law saying you can't buy ready made dumplings. There's an excellent brand here in England called Aunt Bessie's which I use all the time! Martha Stewart Member Rating: Unrated 01/18/2008 Tasted pretty good but the dough for the dumplings ended up being really watery. They ended up just breaking apart in the end. Also during the last step be careful it started to stick to the sides of the pot and started to burn.Martha Stewart Member
Rating: 5 stars 05/30/2015
Warning! Dumpling ratios are incorrect on website. I have this recipe printed in a 2003 cookbook and it says 1 cup of all purpose flour, not 1/4 cup. That’s all you need to change. This recipe is sooooo yummy though. I love the dark roux broth. It’s a very unconventional Chicken and dumplings. I also shredded my chicken after browning it. My cookbook makes no mention of shredding the chicken but I wanted to be able to eat with a spoon.
Rating: 5 stars
Rating: Unrated 04/08/2008
Whoops! I meant to place my comment in my own comment area of my collected recipes. However, I really do appreciate all of your comments.
Rating: Unrated
Llight. Check out the readers’’ comments.
Rating: Unrated 02/22/2008
I really liked this recipe though I also had a small problem with the dumplings which was fixed by just making them smaller. I think that next time I might use a dumpling made with regular flour and not cornmeal. The rest of the recipe is fabulous!
Rating: Unrated 02/21/2008
Thanks for the nurtritional values.
Rating: Unrated 02/12/2008
Dumplings will fall apart if your broth isn’t hot enough at the time you add them. Make them smaller and let the broth heat fully, then add the dumplings. That way the outside cooks quickly and they don’t fall apart. Then turn the heat down and let them finish cooking slowly.
Rating: Unrated 02/02/2008
I really liked this recipe - the stew part is very good - but these dumplings do not work. I wanted cornmeal dumplings though, so I started over and altered the recipe a bit. I used 1/2 c. flour (instead of 1/4), 3 t. baking powder (instead of 2), and less milk, closer to 1/2 c. This was much more successful, but they took more than 15 minutes to cook.
Rating: Unrated 01/25/2008
There’s no law saying you can’t buy ready made dumplings. There’s an excellent brand here in England called Aunt Bessie’s which I use all the time!
Rating: Unrated 01/18/2008
Tasted pretty good but the dough for the dumplings ended up being really watery. They ended up just breaking apart in the end. Also during the last step be careful it started to stick to the sides of the pot and started to burn.
All Reviews for Healthy Chicken and Dumplings
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Healthy Chicken and Dumplings
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
