Instructions: 1. Make Stew: Sprinkle chicken with salt and pepper. Brown on all sides in Dutch oven over medium-high heat, 8 minutes. Transfer to plate. Add mushrooms and onion to Dutch oven; cover and cook until tender, 5 minutes. Uncover; cook 5 to 7 minutes more, stirring occasionally, until lightly browned. Stir in broth, milk, carrots, thyme and chicken. Cover, bring to a simmer and cook 10 to 12 minutes more until carrots are tender.

2. Make Dumplings: Meanwhile, combine flour, baking powder, baking soda and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in buttermilk until just moistened; stir in remaining ingredients just until blended.

3. Stir cornstarch into wine in small cup; stir into stew with zucchini.

Drop dumplings in rounded tablespoons on top. Cover and simmer 16 to 18 minutes until dumplings are cooked through.

Makes 6 servings.

Total Fat 9 g

Prep time: 20 minutes

Cooking Time: 50 minutes

Degree of difficulty: easy
Low-fat
Low-calorie

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