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 |
DUMPLINGS
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, .