Recipe: Creamy Chicken and Dumplings (using chicken thighs)

CREAMY CHICKEN AND DUMPLINGS

FOR THE STEW:
4 chicken thighs, boneless, skinless, cut into 3/4-inch cubes
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound white mushrooms, quartered
3 medium onions, diced
1 (14 1/2 ounce) can chicken broth, fat free or defatted*
1 cup fat free milk
2 cups sliced carrots
1/4 teaspoon thyme
FOR THE DUMPLINGS:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons vegetable shortening
1/2 cup buttermilk
1 cup frozen whole kernel corn, thawed
1/4 cup thinly sliced green onions
1/4 teaspoon freshly ground pepper
TO FINISH THE STEW:
1 tablespoon cornstarch
1/4 cup white wine
2 medium zucchini, diced

TO MAKE THE STEW:
Sprinkle chicken with salt and pepper. Brown on all sides in Dutch oven over medium-high 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.

MEANWHILE, TO MAKE THE DUMPLING BATTER:
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.

TO FINISH THE STEW:
Stir cornstarch into wine in small cup; stir into stew with zucchini. Drop dumpling batter 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.

Makes 6 servings
Source: Ladies Home Journal