A favorite recipe of mine, chicken comes out so tender and delicious.

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Chicken and Dumplings

4 chicken breast halves or thighs (about 1 1/2 pounds total)
2 1/2 cups water
1 medium onion, sliced and separated into rings
1 tsp instant chicken bouillon granules
1 tsp snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 tsp black pepper
2 cups sliced carrots (4 medium)
1 medium bulb fennel, cut into bite-size strips (11/2 cups)
1/4 cup cold water
2 Tbs cornstarch
Fresh herb sprigs (optional)
Dumplings
1 cup all-purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
1/8 tsp black pepper
1 egg, beaten
1/4 cup fat-free milk
1 Tbs cooking oil

1. Dumplings: In a small bowl stir together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/8teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. In another bowl stir together 1 beaten egg, fat-free milk, and 1 tablespoon cooking oil. Pour into flour mixture; stir with a fork until combined.

2. 1 Remove the skin from the chicken. In a large saucepan combine the chicken pieces, the 2 1/2 cups water, the onion, bouillon granules, dried thyme (if using), and pepper. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add the carrots and fennel. Return to boiling and reduce heat. Simmer, covered, for 10 minutes more.

3. 2 Remove chicken pieces from saucepan; Set aside. Skim fat from broth in pan. In small bowl stir together the 1/4 cup cold water and the cornstarch; stir into broth saucepan. Cook and stir until thickened and bubbly. Return chicken to pan; add fresh thyme (if using).

4. 3 Drop Dumplings batter from a tablespoon into 8 mounds onto the hot chicken mixture. Cover; simmer about 10 minutes until a wooden toothpick inserted into lump ling comes out clean. If desired, garnish with herb sprigs.


Source: Cook Healthy Today (cookbook)