Does old-fashioned chicken and dumplings bring back memories of dinners at your grandma’s house?
Try this low-fat recipe and start some traditions of your own.
Bring to boiling; reduce heat.
Credit: Blaine Moats
Simmer, covered, for 25 minutes.
Add celery, carrots, and mushrooms.
Return mixture to boiling; reduce heat.
Using tongs, rearrange the chicken pieces so they rest on top of the vegetables.
Meanwhile, prepare Dumplings.
Spoon dumpling batter into six mounds on top of the chicken.
(Do not spoon batter into the liquid.)
Return to boiling; reduce heat.
Do not lift cover while simmering.
With a slotted spoon transfer chicken, dumplings, and vegetables to a serving platter; keep warm.
For gravy, pour 2 cups cooking liquid into a large measuring cup.
Skim fat from liquid; discard fat.
Pour liquid into the Dutch oven.
Stir the 1/2 cup cold water into the flour; stir into the liquid in Dutch oven.
Cook and stir over medium heat until mixture is thickened and bubbly.
Cook and stir for 1 minute more.
Serve gravy over chicken, vegetables, and dumplings.
In a medium bowl combine flour, baking powder, and salt.
Cut in shortening until mixture resembles coarse crumbs.
Add buttermilk, stirring just until moistened.
2,000 calories a day is used for general nutrition advice.
