1. Make 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. 2. Make Dumplings: Meanwhile, 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. 3. Stir cornstarch into wine in small cup; stir into stew with zucchini. Drop dumplings 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. Prep time: 20 minutes Cooking time: 50 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #940 by "firstname.lastname@example.org"
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|Serving Size: 1 Serving (344g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 46 (24%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 2.5mg||1 %|
|Sodium 471.9mg||16 %|
|Potassium 393.7mg||10 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 28.2g|
|Protein 6.8g||10 %|
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Calories per serving: 193
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