Chicken Ragout with Pumpkin Dumplings Recipe

Free Recipe Chicken Ragout with Pumpkin Dumplings

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Chicken Ragout with Pumpkin Dumplings Recipe

1 ts Dried thyme
1/2 ts Freshly ground pepper
3/4 lb Boned and skinned chicken
-breast halves
3/4 lb Boned and skinned chicken
-thighs
1 tb Vegetable oil
1 lb Frozen small whole onions
6 c Shiitake mushroom caps;
-sliced
3 c Low-salt chicken broth;
-divided
1/2 c Dry white wine
2 Cloves garlic; minced
1/4 c All-purpose flour
1/2 ts Salt
1 c All-purpose flour
1 tb Minced fresh parsley
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Freshly ground pepper
1-1/2 tb Vegetable shortening
1/2 c Fresh pumpkin; cooked and
-mashed
1/2 c Low-fat buttermilk
1 c Nonfat sour cream
1 tb Minced fresh parsley

Chicken Ragout with Pumpkin Dumplings Preparation

Sprinkle thyme and 1/2 teaspoon pepper over chicken pieces. Heat oil in a large Dutch oven over medium-high heat. Add chicken pieces; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside. Add onions to pan; saute 5 minutes or until lightly browned. Remove from pan; set aside. Add mushroom caps and 1/4 cup broth to pan; cook 3 minutes or until moisture evaporates, stirring constantly. Return chicken and onions to pan. Add 2-1/2 cups broth, wine, and garlic; bring to a boil. Reduce heat, and simmer 1 minute. Place 1/4 cup flour and 1/2 teaspoon salt in a small bowl. Gradually add remaining chicken broth, stirring with a wire whisk until well-blended; add to pan. Cover and simmer 20 minutes, stirring occasionally. Combine 1 cup flour and next 5 ingredients (1 cup flour through 1/4 teaspoon pepper) in a bowl; cut in the shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add pumpkin and buttermilk to the flour mixture, ! stirring just until moistened; set dough aside. Add sour cream to chicken mixture; stir well. Drop dough onto chicken mixture to form 6 dumplings. Cover and simmer 20 minutes. Remove from heat; sprinkle with 1 tablespoon parsley. NOTES : Serving size: 3 ounces chicken, 3/4 cup broth mixture, and 1 dumpling. Dumplings were great!!!! Recipe by: Cooking Light YEAR: 1995 ISSUE: October PAGE: 64 Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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