Creamy Chicken and Dumplings

STEW

• 4 boneless, skinless chicken thighs (1 lb.), cut into 3/4-inch chunks
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 lb white mushrooms, quartered
• 3 medium onions, diced
• 2 cs sliced carrots
• 1 can (14-1/2 oz.) fat-free chicken broth
• 1 c fat-free milk
• 1/4 tsp dried thyme

DUMPLINGS

• 1 c all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tblsp vegetable shortening
• 1/2 c buttermilk or sour milk*
• 1 c frozen whole kernel corn, thawed
• 1/4 c thinly sliced green onions
• 1/4 tsp freshly ground black pepper

• 1 tblsp cornstarch
• 1/4 c dry white wine
• 2 medium zucchini, diced

Directions:

Make Stew: Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Brown on all sides in Dutch oven over medium-high heat, 8 mins. Transfer to plate. Add mushrooms and onion to Dutch oven; cover and cook until tender, 5 mins. Uncover; cook 5 to 7 mins more, stirring occasionally, until lightly browned. Stir in carrots, broth, milk, thyme and chicken. Cover, bring to a simmer and cook 10 to 12 mins more or until carrots are tender.

Make Dumplings: Meanwhile, combine flour, baking powder, baking soda and 1/4 tsp 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 dumpling ingredients just until blended.

Stir cornstarch into wine in small c; stir into stew with zucchini. Drop dumplings in rounded tblsp on top. Cover and simmer 16 to 18 mins or until dumplings are cooked through.

Makes 6 servings.

*Note: To make 1/2 c sour milk, place 1-1/2 tsp lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 1/2 c liquid; stir. Let the mixture stand for 5 mins before using it in a recipe.