Chicken & Dumplings
You’ll crave this one-bowl meal with Italian green beans, tender chicken and a creamy sauce topped with fluffy dumplings.
Ingredients
- 1 can 28 oz. Allens® Cut Italian Green Beans, drained
- 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 1/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 Tbsp. cold butter
- 1/2 cup milk
Instructions
- 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.