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Chicken & Dumplings
1 h 25 m
“Whole-wheat pastry flour gives the dumplings in this healthy recipe a prominent nuttiness that totally fits in with the savory chicken stew.”
4 cups unsalted chicken broth
2 cups water
1¼ teaspoons kosher salt
1 bay leaf
3 bone-in chicken breasts (1 pound each)
1 tablespoon butter
1 cup chopped carrot
1 cup chopped celery
1 cup all-purpose flour plus 2 tablespoons, divided, plus more for dusting
1 cup whole-wheat pastry flour plus 2 tablespoons, divided
2 teaspoons baking powder
1 cup whole milk
¾ teaspoon ground pepper
2 tablespoons chopped fresh thyme
1Combine broth, water, salt and bay leaf in a large pot. Cover and bring to a boil over high heat. Add chicken, reduce heat to medium, cover and simmer until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 22 to 25 minutes. Transfer the chicken to a clean cutting board; discard the bay leaf. Shred the chicken into bite-size pieces and transfer to a bowl. Discard the bones. Reserve the broth mixture in the pot.
2Melt butter in a small skillet over medium-high heat until foamy. Add carrot and celery and cook, stirring often, until tender, 10 to 12 minutes. Add to the chicken in the bowl and stir to combine.
3Whisk 1 cup each all-purpose and whole-wheat flour with baking powder in a large bowl. Add milk and stir until just combined. Let the dough stand for 10 minutes.
4Roll out the dough on a floured work surface to ¼-inch thickness. Cut into 1½-inch square dumplings.
5Measure ½ cup of the reserved broth mixture into a small bowl. Add the remaining 2 tablespoons each all-purpose and whole-wheat flour; whisk until smooth. Return the mixture to the large pot, whisking to incorporate. Bring to a simmer over medium heat. Add the dumplings and simmer, stirring occasionally, for 10 minutes. Stir in the chicken mixture and season with pepper; simmer for 1 minute. Serve sprinkled with thyme.