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Categories:
chicken flour milk hot sauce salt olive oil stalks celery onion baby carrots boneless skinless chicken thighs Italian seasoning chicken broth water frozen peas onion milk scallions breadcrumbs baking powder mustard flour
Viewed: 116 - Published at: 8 years agoIngredients
- Chicken Stew
- 1/4 cup flour
- 1/2 cup evaporated skim milk
- 1/2 teaspoon hot sauce
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 cup baby carrots, split lengthwise
- 3/4 cup boneless skinless chicken thighs, cut into 3/4 inch pieces (you can use breasts but the final dish will be a bit drier)
- 1/2 teaspoon italian seasoning
- 1 (14 ounce) can fat free chicken broth
- 1/3 cup water
- 1 cup frozen peas
- Onion Dumplings
- 3/4 cup skim milk
- 4 scallions, chopped
- 1/2 cup plain breadcrumbs
- 2 teaspoons baking powder
- 1 teaspoon dry mustard
- 1 cup all-purpose flour
Method
- In a small bowl whisk together the flour, evaporated milk, hot sauce and salt until well blended. Reserve.
- In a large non-stick skillet, heat 1 teaspoon of oil over medium heat. Add the celery, onions and carrots. Cook for 8 minutes until the vegetables soften. Add the chicken and Italian seasoning and cook 4-5 minutes until the chicken is opaque.
- Add the broth and water and bring to a simmer. Whisk the milk and flour mix one last time and stir into the skillet. Let the pan return to a simmer and cook an additional 3 minutes until the liquid is somewhat thickened.
- Add peas.
- Meanwhile, in a medum bowl mix together the tablespoon of oil, skim milk and scallions together. Stir in 1 cup flour breadcrumbs, baking powder and mustard.
- With a large spoon, drop the dough by spoonfuls (12 in all) onto the top of the simmering stew. If possible oplace the dumplings 1 inch apart. Cover and cook for 8 minutes. Resist the urge to lift the lid as that toughens the dumplings.
