Old-Fashioned Chicken and Dumplings

(Courtesy of Eating Well)

Ingredients:
1 3/4 lb. boneless, skinless chicken thighs, trimmed and cut into 1 1/2 inch pieces
2/3 c. all-purpose flour
2 Tbsp. canola oil, divided
2 large carrot, diced
2 stalks celery, diced
1 large onion, diced
1 Tbsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 cans (14 oz. each) reduced-sodium chicken broth
1 c. water
1 1/2 c. frozen peas, thawed
DUMPLINGS:
1 c. whole-wheat pastry flour
1/2 c. all-purpose flour
1 tsp. poultry seasoning
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. nonfat buttermilk

Directions:
Toss chicken with 2/3 c. all-purpose flour in a medium bowl until coated.  Heat 1 Tbsp. oil in a Dutch oven over medium-high heat.  Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3-5 minutes.  Transfer the chicken to a plate.

Reduce heat to medium and add the remaining 1 Tbsp. oil to the pot.  Stir in carrots, celery, onion, 1 Tbsp. poultry seasoning, 1/2 tsp. salt and pepper.  Cover and cook, stirring occasionally, until the vegetables are softened, 5-7 minutes.  Sprinkle the reserved flour over the vegetables; stir to coat.  Stir in broth, water, peas and the reserved chicken.  Bring to a simmer, stirring often.

To prepare dumplings: meanwhile, stir whole-wheat flour, 1/2 c. all-purpose flour, 1 tsp. poultry seasoning, baking soda and 1/4 tsp. salt in a medium bowl.  Stir in buttermilk.

Drop the dough, 1 Tbsp. at a time, over the simmer chicken stew, making about 18 dumplings.  Adjusting heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.