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Ingredientes
- 2 Tbsp. plus 1 c. flour
- 3/4 tsp salt
- 1 lb skinless, boneless chicken thighs, cut into 11/2" pcs
- 1 Tbsp. extra virgin olive oil
- 1 lrg onion, minced
- 2 x carrots, diced
- 3 clv garlic, chopped
- 1/2 tsp dry sage
- 5 1/2 tsp baking pwdr
- 1/4 tsp baking soda
- 2 x scallions, thinly sliced
- 2 Tbsp. minced parsley buttermilk to make soft dough
Direcciones
- Skinless, boneless chicken thigh stays moist and tender under a blanket of fluffy dumplings. If you prefer, you may substitute chicken breast, but reduce the initial cooking time in step 1.
- On plate, combine 2 Tbsp of flour and 1/4 tsp of salt. Dredge chicken in flour mix, shaking off excess. In large nonstick skillet, heat oil over medium heat. Add in chicken and cook 5 min, stirring frequently, till golden. Transfer chicken to a plate.
- Add in onion, carrots, and garlic to pan and cook 5 min, stirring frequently, till vegetables begin to soften. Stir in 1 1/2 c. water, sage, and 1/4 tsp salt. Return chicken to pan and bring to a boil. Meanwhile, in medium bowl, combine remaining 1 c. flour, baking pwdr, baking soda, and remaining 1/4 tsp salt. Add in scallions, parsley, and buttermilk and stir to combine. Drop dough by tablespoonfuls onto boiling chicken mix to make 8 dumplings. Cover, reduce to a simmer and cook10 min, or possibly till chicken and dumplings are cooked through.
- Prep Time: 50 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 208 | |
| Calories from Fat 55 | 26% |
| Total Fat 6.23g | 8% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.07g | |
| Cholesterol 54mg | 18% |
| Sodium 2323mg | 97% |
| Potassium 335mg | 10% |
| Total Carbs 21.89g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.96g | 2% |
| Protein 15.61g | 25% |
