Zesty Chicken and Dumplings

• 3/4 cup KRAFT Zesty Italian Dressing, divided
• 6 bone-in chicken thighs (2 lb.)
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/4 qt. (5 cups) boiling water
• 2 cups flour
• 2 tsp. CALUMET Baking Powder
• 1/4 tsp. salt
• 1/3 cup shortening
• 1/2 cup milk

1. Heat 2 Tbsp.
2. dressing in Dutch oven or large deep skillet on medium-high heat.
3. Add chicken, skin sides down, and onions.
4. Cook 8 min.
5. or until chicken is evenly browned on both sides, turning chicken and stirring onions after 4 min.
6. ; cover.
7. Simmer on medium-low heat 15 min.
8. Add remaining dressing and boiling water; cover.
9. Simmer 15 min.
10. Remove chicken from pan; set aside.
11. Strain cooking liquid; discard strained solids.
12. Chop chicken; discard skin and bones.
13. Return chopped chicken and strained liquid to pan.
14. Simmer on medium-low heat 15 min.
15. Meanwhile, combine flour, baking powder and salt in large bowl.
16. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.
17. Add milk; stir until mixture forms stiff dough.
18. Place on lightly floured surface; knead 8 to 10 times or until smooth and no longer sticky.
19. Roll out dough to 1/4-inch thickness; cut into 1-inch squares.
20. Add to simmering soup; cover.
21. Simmer 40 min.
22. or until dumplings are done.

italian dressing, chicken, onion, boiling water, flour, baking powder, salt, shortening, milk

Taken from www.kraftrecipes.com/recipes/zesty-chicken-dumplings-90669.aspx (may not work)