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Name: Chicken and Dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 3 tbsp unsalted butter; 8 skinless, boneless chicken thighs; 3/4 tsp salt; 1 large onion chopped; 227 pkg sliced mushrooms; 1 tbsp garlic powder; 1/4 cup fresh dill chopped or; 1 tbsp dried dill weed; 2 medium carrots sliced; 2 celery stalks diced; 2 bay leaves; 1 cup All purpose flour; 1 tbsp parsley chopped; 2 tsp baking powder; 1/8 tsp salt; 3/4 cup milk

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INGREDIENTS

3 tbsp unsalted butter
8 skinless, boneless chicken thighs
3/4 tsp salt
1 large onion ; chopped
227 pkg sliced mushrooms
1 tbsp garlic powder
1/4 cup fresh dill ; chopped or
1 tbsp dried dill weed
2 medium carrots ; sliced
2 celery stalks ; diced
2 bay leaves
Dumplings
1 cup All purpose flour
1 tbsp parsley ; chopped
2 tsp baking powder
1/8 tsp salt
3/4 cup milk

Servings

INSTRUCTIONS

Melt butter in a large pot set over medium. Sprinkle both sides of chicken thighs with salt. In 2 batches, add to pot and cook until light golden, about 2 min per side. Remove to a plate.

Add onion and mushrooms to pot. Cook until onion softens, about 3 min. Sprinkle with garlic powder and dill. Add carrots, celery and bay leaves. Return chicken and any juices to the pot along with 2 cups water. Bring to a boil. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat and simmer, covered, 5 min.

Stir flour with parsley, baking powder and salt in a medium bowl until combined, Stir in milk. When chicken has simmered 5 min, drop batter in 8 equal portions over stew. Cover and continue simmering until dough rises and cooks through, about 15 more min.

NOTES

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Chicken and Dumplings

3 tbsp unsalted butter
8 skinless, boneless chicken thighs
3/4 tsp salt
1 large onion chopped
227 pkg sliced mushrooms
1 tbsp garlic powder
1/4 cup fresh dill chopped or
1 tbsp dried dill weed
2 medium carrots sliced
2 celery stalks diced
2 bay leaves
 Dumplings
1 cup All purpose flour
1 tbsp parsley chopped
2 tsp baking powder
1/8 tsp salt
3/4 cup milk

Melt butter in a large pot set over medium. Sprinkle both sides of chicken thighs with salt. In 2 batches, add to pot and cook until light golden, about 2 min per side. Remove to a plate.

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Nutrition

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Serving Size: 1 Serving (289g)
Recipe Makes: 4 Servings

Calories: 410
Calories from Fat: 135 (33%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 7.1g	36 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 1.9g
Cholesterol 138.4mg		43 %
Sodium 349.2mg		12 %
Potassium 659.5mg		17 %
Total Carbohydrate 36.1g		11 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 32.2g
Protein 32.5g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 410

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