- Heat oil in a 5 or 6 qt. saucepan. Cook onion, celery and carrots 3 minutes over medium-high heat. Push vegetables aside and add chicken. Brown chicken 5 to 7 minutes, stirring occasionally.
- Meanwhile, prepare Dumpling batter. Stir together flour, baking powder and salt in a medium bowl. (If using 1 1/4 cups self-rising flour, omit baking powder and salt) Using a fork, blend in butter until mixture is crumbly. Stir in milk. Batter will be thick. Set batter aside.
- Sprinkle vegetables and chicken with flour and poultry seasoning. Stir until flour is completely moistened. Stir in chicken broth and milk; bring to a boil over high heat. Reduce heat and simmer, sitting constantly, until sauce is slightly thickened, about 2 minutes.
- Stir in green beans. Drop dumpling batter by heaping tablespoonsful over chicken and broth. Cover and simmer on medium heat 15 minutes until chicken and dumplings are cooked through.
1 Tbsp. vegetable oil or butter
1 medium onion, chopped
2 stalks celery, sliced
2 carrots, sliced
1-1/2 lb. boneless, skinless chicken thighs, chopped
3 Tbsp. all-purpose flour
1/2 tsp. poultry seasoning OR 1/4 tsp. each dried thyme and sage
1/4 tsp. black pepper
1 can (14.5 oz.) reduced sodium chicken broth
1 cup milk
1 can (28 oz.) Allens® Cut Italian Green Beans, drained
Dumplings
1 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. cold butter
1/2 cup milk
- Prep10 min.
- Cook30 min.
- Serves4-6
1 Tbsp. vegetable oil or butter
1 medium onion, chopped
2 stalks celery, sliced
2 carrots, sliced
1-1/2 lb. boneless, skinless chicken thighs, chopped
3 Tbsp. all-purpose flour
1/2 tsp. poultry seasoning OR 1/4 tsp. each dried thyme and sage
1/4 tsp. black pepper
1 can (14.5 oz.) reduced sodium chicken broth
1 cup milk
1 can (28 oz.) Allens® Cut Italian Green Beans, drained
Dumplings
1 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. cold butter
1/2 cup milk
- Heat oil in a 5 or 6 qt. saucepan. Cook onion, celery and carrots 3 minutes over medium-high heat. Push vegetables aside and add chicken. Brown chicken 5 to 7 minutes, stirring occasionally.
- Meanwhile, prepare Dumpling batter. Stir together flour, baking powder and salt in a medium bowl. (If using 1 1/4 cups self-rising flour, omit baking powder and salt) Using a fork, blend in butter until mixture is crumbly. Stir in milk. Batter will be thick. Set batter aside.
- Sprinkle vegetables and chicken with flour and poultry seasoning. Stir until flour is completely moistened. Stir in chicken broth and milk; bring to a boil over high heat. Reduce heat and simmer, sitting constantly, until sauce is slightly thickened, about 2 minutes.
- Stir in green beans. Drop dumpling batter by heaping tablespoonsful over chicken and broth. Cover and simmer on medium heat 15 minutes until chicken and dumplings are cooked through.