not so fattening chicken and dumplings

My husband bought me low fat Greek yogurt the other day. I said “does this look like the body of someone who likes low-fat anything?” (picture stage dramatics). Apparently that was all the plain Greek yogurt the store had. I accidentally bought fat-free milk for his iced coffee a couple of days before that, it was awful so maybe the low-fat yogurt was a payback – kidding of course. My point is, if I actually have a point, I’d prefer to eat less of real than more of fake. I don’t like low fat anything (perhaps one of the reasons why I need to lose weight??) but I’m dieting so I eat less and choose wholesome…and I exercise. And I enjoy my food. No fake sugar, no fat, low-fat crap here. I’m not saying this chicken and dumpling recipe is diet food but it’s not going to break the calorie bank either so if you are hankering for some yummy comfort food, hold onto your knickers…look no further.

Delicious!

Delicious!

Firstly you want to make the chicken and get that bubbling away. While it’s cooking make the dumpling mixture.  The dumpling mixture is just dump and stir – dead easy. It’s important not to over mix though,  I say this in the recipe but I’m just reiterating its importance so pay attention!

stir the dumpling mixture with a knife to prevent over mixing

stir the dumpling mixture with a knife to prevent over mixing

Then you want to plop tablespoons of the mixture over the chicken. The chicken might look like it’s a bit soupy but don’t forget the dumplings are like sponges and will soak a lot of the sauce up.

spoon heaping tablespoons of dumpling mixture over chicken

spoon heaping tablespoons of dumpling mixture over chicken

I like to use a cast iron frying pan. If you don’t have one you can buy one quite cheaply at places like Cabela’s, Bass Pro stores or most camping stores. Take care of it and you’ll have it the rest of your life. It could be the best 20 bucks you’ll spend. I have several in different sizes. I find they’re wonderful when you’re cooking with gas plus you can throw them on the barbecue or over an open fire. You don’t need one for this recipe but you do need a pan that can go from stove top to oven. I also think they’re nice to serve the food in.

brushing the dumpling with butter or give them a spritz of cooking spray

brushing the dumpling with butter or give them a spritz of cooking spray

All it needs now is a little brushing of butter and into the oven it goes for about 15 minutes. I like to serve it as soon as it comes out of the oven so get organized – bowls, cutlery, napkins maybe even a simple green salad.

TA DAAA!

TA DAAA!

The pan is nuclear-hot so beware. Speaking from experience – I have a large burn on my arm from today’s kitchen mishaps. It will match the rest of the burn scares I have down my arms from my chosen profession.

Delicious!

Delicious!

What you end up with are dumplings that are crunchy on top and fluffy inside. It smelled so good Mango and Finn, my hairless puppies, even bothered to get off their loveseat and mosey into my little photo room to find out what was cookin’. We (as in my husband and I) are having this for dinner tonight. He’ll have leftovers to take to work tomorrow and the next day. Nope, wait, scrap that, he will have leftovers for tomorrow only. Argh…I tasted it OF COURSE. It’s delicious. So I tasted it again. Ok…I had three and a half dumplings and some chicken mixture…at intervals *sigh*.  The puppies had the other half of the fourth dumpling just FYI. They concurred – it’s delicious. In my defense of having that many ‘tastes’, I’d only had my green juice and one piece of fruit all day and according to my bike tracker, I burnt 830 calories on my bike ride this morning. Now it’s time to sweep and wash the kitchen floor. Anyone who has ever worked with me or helped me in the kitchen in any capacity will attest to the fact I make the most awful mess of the floor. I heard it’s a sign of creativity so I’m going with that.

not so fattening chicken and dumplings

  •  1 tablespoon oil
  • 2 lbs (1kg) skinless, boneless chicken thighs, cut into 1-inch (2.5cm) pieces
  • 1 cup chopped onion
  • 6 garlic cloves, crushed
  • 1 1/2 tablespoons tomato paste
  • 1 cup sweeter style white wine – such as a German Riesling
  • 2 cups chicken stock
  • 2 teaspoons chopped fresh rosemary
  • salt and freshly ground pepper
  • 3 tablespoons sour cream

DUMPLINGS

  • 2 cups self rising (self raising) flour
  • 2 tablespoons butter
  • 1/2 cup finely grated parmesan cheese
  • 1 egg
  • 3/4 cup milk
  • 1 tablespoon melted butter
  1.  Heat half of the oil in a medium (12-inch/30cm) cast iron frying pan (or an ovenproof frying pan) over medium-high heat. Cook chicken in 2 or 3 batches until browned’ remove from pan.
  2. Heat remaining oil in same pan. Add onion. Cook for 5 minutes, stirring occasionally,  or until softened. Stir in garlic and cook for 2 minutes or until fragrant.
  3. Stir in tomato paste and cook for 1 minute. (You do this to lessen the acidity of the tomato paste.)
  4. Add wine and simmer to reduce by about half.
  5. Stir in stock, rosemary and a pinch of salt and pepper – be a little generous with the pepper. Reduce heat to medium. Simmer uncovered, stirring occasionally, for 20 minutes or until chicken is tender. Stir in sour cream.
  6. Preheat oven to 450°F (230°C).
  7. Make the dumplings while chicken is cooking: Place flour in a medium bowl. Rub butter into flour until mixture resembles coarse crumbs; stir in parmesan. Whisk egg and milk together in a small bowl. Stir  milk mixture into flour using a butter knife until mixture just comes together. Don’t over mix or you’ll have tough dumplings.
  8. Drop heaping tablespoons of dumpling mixture in a single layer over chicken mixture leaving a 1/2-inch (1.25cm) gap between each dumpling. Carefully brush tops of dumplings with melted butter or to save on a few calories, spray with a little cooking spray. Place pan in preheated oven; bake 12 to 15 minutes or until dumpling are golden brown and cooked. Serve immediately. Serves 4 to 5.

 

 

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