Creamy Chicken and Dumplings, Lhj
| Yield: | 6 Servings |
| Categories: | Chicken |
| STEW | ||
| 4 | Chicken thighs; boned and skinned, cut into 3/4" cubes | |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1 | lb | White mushrooms; quartered |
| 3 | md | Onions; diced |
| 14 1/2 | oz | Chicken broth; canned, defatted* |
| 1 | c | Skim milk |
| 2 | c | Sliced carrots |
| 1/4 | ts | Thyme |
| DUMPLINGS | ||
| 1 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2 | tb | Vegetable shortening |
| 1/2 | c | Buttermilk |
| 1 | c | Frozen whole kernel corn; thawed |
| 1/4 | c | Thinly sliced green onions |
| 1/4 | ts | Freshly ground pepper |
| 1 | tb | Cornstarch |
| 1/4 | c | White wine |
| 2 | md | Zucchini; diced |
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