Food and Recipes Dish Stew Chicken Stew and Dumplings Be the first to rate & review! Using cake flour and nonfat buttermilk cuts the fat by half and puts a healthier spin on these ultralight dumplings. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on December 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey; Styling: Missie Neville Crawford Hands On Time: 1 hrs Total Time: 1 hrs 45 mins Yield: Serves 6 (serving size: 1 1/3 cups stew and 2 dumplings) Jump to Nutrition Facts Ingredients Stew: 3 center-cut bacon slices, cut into 1/2-inch pieces 6 skinless, boneless chicken thighs (about 1 1/4 pounds) 1 ½ ounces cake flour (about 6 tablespoons), divided 1 cup chopped onion 1 1/2 tablespoons chopped fresh thyme 5 celery stalks, cut into 1/2-inch-thick pieces 4 garlic cloves, chopped 5 large carrots, cut into 1-inch-thick pieces 2 leeks, trimmed and cut into 1/2-inch-thick pieces 1/3 cup white wine 4 1/2 cups unsalted chicken stock 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Dumplings: 8 ounces cake flour (about 2 cups) 1 teaspoon baking powder 1/8 teaspoon kosher salt 3 tablespoons unsalted butter 2 tablespoons fresh chives 2/3 cup nonfat buttermilk 2 tablespoons chopped fresh parsley Directions To prepare stew, cook bacon in an 8-quart Dutch oven over medium-low heat until crisp. Remove bacon from pan with a slotted spoon; reserve 1 tablespoon bacon drippings. Increase heat to medium-high. Sprinkle chicken on both sides with 3 tablespoons flour. Add 3 thighs to pan; cook 4 minutes on each side or until thighs are browned. Remove from pan. Repeat procedure with remaining thighs. Reduce heat to medium. Add onion, thyme, celery, and garlic; cook 5 minutes or until onion is golden. Add carrots and leeks; cook 8 minutes, stirring frequently. Stir in remaining 3 tablespoons flour; cook 5 minutes or until golden brown, stirring constantly. Stir in wine; cook 1 minute, scraping pan to loosen browned bits. Add stock, 1/4 teaspoon salt, and browned chicken to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken from pan; shred into large pieces. Return shredded meat and cooked bacon to pan; stir in pepper. To prepare dumplings, weigh or lightly spoon 8 ounces (about 2 cups) flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or your fingers until mixture resembles coarse meal. Add chives and buttermilk; stir just until moist. Divide dough into 12 (1-tablespoon) portions, shaping each into a slightly flattened ball. Place dumplings on stew; cover and simmer 15 minutes or until dumplings are thoroughly cooked. Divide stew and dumplings among 6 shallow bowls; sprinkle with parsley. Rate it Print Nutrition Facts (per serving) 458 Calories 13g Fat 52g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 458 % Daily Value * Total Fat 13g 17% Saturated Fat 6g 29% Cholesterol 110mg 37% Sodium 520mg 23% Total Carbohydrate 52g 19% Dietary Fiber 4g 14% Protein 29g Calcium 172mg 13% Iron 6mg 33% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.