Chicken & vegetable stew w/parsley dumpl

Yield: 4 Servings

Measure Ingredient
4 \N Skinless chicken breasts (2 lb) -or-
2 pounds Skinless chicken parts
4 smalls Potatoes; quartered
4 \N Carrots; quartered
4 \N Onions; quartered
2 \N Stalks celery; sliced
1½ cup Cubed peeled rutabaga
1½ cup Cubed peeled sweet potato
4 cups Water or chicken stock
½ teaspoon Dried thyme
½ teaspoon Dried sage
½ teaspoon Salt
¼ teaspoon Pepper
1 cup Frozen peas
1 cup All purpose flour
2 tablespoons Chopped fresh parsley
2 tablespoons Soft margarine or butter
1½ teaspoon Baking powder
¼ teaspoon Salt
½ cup Low fat milk


Date: Tue, 11 Jun 1996 10:07:07 -0500 From: Anne Harvey <anne.harvey@...> Someone, (I'm sorry, I forget who) was looking for chicken with dumplings.

This is from Anne Lindsay's Light Kitchen and is a recipe I've made often for Sunday dinner.

This one-pot chicken dinner is a light version of an old-fashioned favourite. Add ½ cup white wine to the stew when adding peas, if desired.

In large saucepan, combine chicken, potatoes, carrots, onions, celery, rutabaga, sweet potato, water thyme, sage, salt and pepper; bring to boil over high heat. Reduce heat to medium low; simmer, covered for 20 mins.

Stir in peas.

Dumplings: in food processor or by hand combine flour, parsley, margarine, baking powder and salt until mixture is in coarse crumbs. Stir in milk; drop by tablespoonfuls onto hot stew to make 4 to 6 mounds.

Cover and simmer (don't boil hard and don't lift lid) for 15 mins. or until dumplings have risen. Makes 4 servings.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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