Special Diets

Chicken and Potato Dumplings

• From: Washington State Potato Commission

Ingredients

• 2 tsp olive oil

• 1 lb skinless and boneless chicken thighs, cut into 1-inch pieces

• 1 onion, chopped

• 3 ribs celery, cut into 1/2-inch slices

• 2 carrots, cut into 1/2-inch slices

• 1 parsnip, cut into 1/4-inch slices

• 1 tsp fresh thyme (or 1/4 tsp dried)

• 6 sprigs fresh parsley, chopped

• 5 cups low-sodium chicken broth

• 1 cup all-purpose flour

• 3/4 cup dehydrated potato flakes

• 3/4 tsp baking powder

• 3/4 tsp salt, divided

• 1 cup nonfat milk

• 1/4 tsp black pepper

A hearty dish that will warm you to the bone after a chilly day spent outside.

Directions

• Heat oil in an 8-quart saucepan or pot over medium-high heat. Add chicken and cook, turning occasionally until browned, about 4 minutes. Transfer chicken to a plate and set aside.
• Return the saucepan to the heat and stir in the onion, celery, parsnip, thyme, and parsley. Cook, stirring occasionally until vegetables are just starting to soften, about 3 minutes.
• Add the reserved chicken and broth. Bring to a boil and then reduce heat to medium-low, cover and simmer until chicken and vegetables are very tender, about 40 minutes.
• Meanwhile in medium bowl, combine flour, potato flakes, baking powder, and ¼ teaspoon of the salt. Add milk and stir until just moistened.
• Drip batter by dropping 16 heaping teaspoons onto the broth mixture.
• Cover, making sure not to lift the lid as the dumplings are cooking, and return to a simmer; cook until dumplings are cooked through, 12 to 14 minutes.
• Remove from the heat and stir the remaining ½ teaspoon salt and pepper into the chicken mixture. Divide among bowls and garnish with additional chopped parsley.