Yield: 4 Servings
|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|
|1 cup||Frozen peas|
|1 cup||All purpose flour|
|2 tablespoons||Chopped fresh parsley|
|2 tablespoons||Soft margarine or butter|
|1½ teaspoon||Baking powder|
|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.
EAT-L DIGEST 10 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .