Chicken And Dumplings Lighter Fare Recipes

LIGHT CHICKEN AND DUMPLINGS

Steps:

• Preheat oven to 375 degrees, with rack placed in the center of the oven.
• In a large plastic bag combine 1/4 cup plus 3 tablespoons of flour, seasoned salt, cajun seasoning, black pepper and cayenne (if using). Close up bag and shake to combine. *Note if you are feeding this to young children who do not like spice, you might wish to omit the cayenne and the cajun seasoning.
• Season the chicken pieces using the additional 1/2 teaspoon of salt and 1/4 teaspoon of black pepper , before dredging the chicken in the flour.
• Dredge the chicken in the flour, shaking off excess. Reserve any of the remaining flour for making the rue later.
• Heat a deep ovenproof pot like a Dutch oven, over medium heat. Once the pot is hot, add 2 teaspoons of olive oil. Brown the chicken on both sides and transfer to a plate and set aside. *NOTE: In order to use less oil in browning, place the lid over the pan while the chicken is browning. This will help to trap some of the steam and keep things moist without the addition of more oil. But keep a watchful eye that your chicken doesn't burn.
• Reduce the heat to medium-low and add 1 teaspoon of oil, the mushrooms (if using) and a pinch of salt to season. Place the lid on the pot to help cook the mushrooms without the need for additional oil. Cook for about 4-5 minutes, stirring occasionally.
• Once the mushrooms have begun to brown, add the last teaspoon of oil, carrots, celery and onion. Sweat the vegetables for 5 minutes, again covering the pot with a lid.
• Deglaze the pan with the brandy and simmer until it is nearly evaporated.
• Stir in the reserved flour to coat the vegetables. Cook and stir for one to two minutes. The vegetable will look pasty.
• While stirring, slowly add the broth. As the broth is added to the pot, it will combine with the floured vegetables and begin to make a gravy.
• Once all of the broth has been added mix in the potatoes.
• Cover the pot and place in the preheated oven for 20 minutes.
• Meanwhile blend all the dry ingredients for the dumplings in a mixing bowl.
• In a microwaveable container, heat the milk and butter just until the butter melts, about 25 seconds on high power.
• Make a well in the center of the dry ingredients and pour in the milk mixture. Gently fold the ingredients together just until combined. If the mixture seems too dry, add an additional teaspoon of milk.
• Remove the pot from the oven and return all of the chicken, lemon juice, thyme and sage to the pot. Stir briefly to incorporate the ingredients.
• Using a tablespoon gently scoop out 4 dumplings of equal portion (about 1 1/2 tablespoons each). Place the balls of dough on the surface of the gravy.
• Cover and place the pot back into the oven for another 20 minutes.
• Remove the pot from the oven and serve.
• Garnish with minced parsley. (Optional)

CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
• Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
• Remove chicken and let stand until cool enough to handle.
• Remove skin from chicken and tear meat away from bones.
• Return meat to soup; discard skin and bones.
• Add more salt and pepper to taste, if desired.
• Return soup to a simmer.
• In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
• Drop by tablespoonfuls into simmering soup.
• Cover and simmer for 15 to 20 minutes.
• Serve immediately.
• Yield: 4 to 6 servings.
• *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

LIGHTENED CHICKEN AND DUMPLINGS (COOK'S ILLUSTRATED)

Steps:

• 1. FOR THE STEW Pat chicken thighs dry with paper towels and season with 1 teaspoon salt and ¼ teaspoon pepper. Heat oil in large Dutch oven over medium-high heat until shimmering. Add chicken thighs, skin-side down, and cook until skin is crisp and well browned, 5 to 7 minutes. Using tongs, turn chicken pieces and brown on second side, 5 to 7 minutes longer; transfer to large plate. Discard all but 1 teaspoon fat from pot.
• 2. Add onions, carrots, and celery to now-empty pot; cook, stirring occasionally, until caramelized, 7 to 9 minutes. Stir in sherry, scraping up any browned bits. Stir in broth and thyme. Return chicken thighs, with any accumulated juices, to pot and add chicken wings. Bring to simmer, cover, and cook until thigh meat offers no resistance when poked with tip of paring knife but still clings to bones, 45 to 55 minutes.
• 3. Remove pot from heat and transfer chicken to cutting board. Allow broth to settle 5 minutes, then skim fat from surface using wide spoon or ladle. When cool enough to handle, remove and discard skin from chicken. Using fingers or fork, pull meat from chicken thighs (and wings, if desired) and cut into 1-inch pieces. Return meat to pot.
• 4. FOR THE DUMPLINGS Whisk flour, baking soda, sugar, and salt in large bowl. Combine buttermilk and melted butter in medium bowl, stirring until butter forms small clumps; whisk in egg white. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
• 5. Return stew to simmer; stir in parsley and season with salt and pepper to taste. Using greased tablespoon measure (or #60 portion scoop), scoop level amount of batter and drop over top of stew, spacing about ¼ inch apart (you should have about 24 dumplings). Wrap lid of Dutch oven with clean kitchen towel (keeping towel away from heat source) and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 13 to 16 minutes. Serve immediately.

CHICKEN FRICASSEE AND DUMPLINGS (LIGHTER VERSION)

Steps:

• Combine 1 cup Bisquick, salt, pepper, and paprika in a gallon-size ziplock bag. Add chicken pieces, seal, and shake to coat.
• In a very large, deep skillet or saute pan (one that has a lid), heat about 1/4-inch oil over medium-high heat. Add chicken pieces and cook until golden brown, turning at least once. Remove chicken to a paper-towel lined dish.
• Drain fat from skillet. Add soup to skillet and gradually stir in 1 1/2 cups milk until smooth. Replace chicken, cover skillet, and bring just to boiling. Reduce heat and simmer gently over low heat for 45 minutes or until chicken is tender.
• Blend together 2 cups Bisquick, 2/3 cup milk, parsley, and poultry seasoning.
• Remove lid and drop dough by spoonfuls onto hot gravy (try not to overlap spoonfuls of dough).
• Cook uncovered for about 10 minutes, or until top of dumplings looks set (not wet and doughy). Replace lid and cook an additional 10 minutes or until dumplings are cooked through.

HEARTY CHICKEN AND DUMPLINGS LIGHTENED-UP

Steps:

• Heat the olive oil in a medium Dutch oven over medium-high heat. Add the celery, carrots, garliconions and cook, stirring, until the vegetables are softened, 5 minutes. Add the broth and bring to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
• Meanwhile, grind the oats in a food processor until fine. Combine with the flour, baking powder, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Work in the butter with your fingers until only very small pieces remain. Stir in 1/2 cup ice water, a bit at a time, until a soft dough is formed. Let rest 10 minutes.
• Drop cherry-size bits of the dumpling dough into the soup. Add the green beans and stir gently. Cook, stirring occasionally, until the dumplings are floating and cooked through and the beans are bright green and crisp-tender, about 12 minutes. Add the chicken and continue to cook until it is just cooked through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper.
• Per Serving: Calories: 376; Total Fat; 10 grams; Saturated Fat: 3 grams; Protein: 37 grams; Total carbohydrates: 34 grams; Sugar: 4 grams Fiber: 5 grams; Cholesterol: 73 milligrams; Sodium: 360 milligrams