Skinless, boneless chicken thighs stay moist and tender under a blanket of fluffy herb-flecked dumplings. If you prefer, you can use chicken breasts instead of thighs, but reduce the initial cooking time in step 2.
- 1 pound skinless, boneless chicken thighs, cut into 1½-inch chunks
- 2 tablespoons plus 1 cup flour
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 1½ cups water
- ½ teaspoon salt
- ½ teaspoon rosemary, minced
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh dill
- ? cup buttermilk or plain fat-free yogurt
1. Dredge the chicken in 2 tablespoons of the flour, shaking off the excess.
2. In a large nonstick skillet, heat the oil over medium heat. Add the chicken and cook, stirring frequently, until golden brown, about 5 minutes. Transfer the thighs to a plate.
3. Add the onion, carrots, and garlic to the pan and cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Stir in the water,¼ teaspoon of the salt, and the rosemary. Return the chicken to the pan and bring to a boil.
4. Meanwhile, in a medium bowl, combine the remaining 1 cup flour, the baking powder, baking soda, and remaining ¼ teaspoon salt. Add the scallions, dill, and buttermilk, and stir to combine.
5. Drop the dough by tablespoonfuls onto the boiling chicken mixture to make 8 dumplings. Cover, reduce to a simmer, and cook until the chicken and dumplings are cooked through, about 10 minutes.
Makes 4 servings.
Nutrition per serving: 340 calories, 9g total fat (2g saturated), 100mg cholesterol, 3g dietary fiber, 36g carbohydrate, 28g protein, 595mg sodium.
A good source of: beta carotene, niacin, riboflavin, selenium, thiamin, vitamin B6.
Also see Southwestern Chicken & Sweet Potato Stew.