7-Vegetable Chicken Stew with Dumplings |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A delicious meal on a cold evening. You can also use skinless boneless chicken thighs if you prefer dark meat. I sometimes add mushrooms too, making it an 8-veg stew! Ingredients:
2 lbs boneless skinless chicken breasts, each breast cut in 2 or 3 pieces |
4 small potatoes, preferably red ones,cut into quarters |
2 carrots, peeled and coarsely chopped |
2 onions, peeled and quartered |
2 stalks celery, sliced |
1 1/2 cups cubed, peeled rutabagas |
1 1/2 cups cubed, peeled sweet potatoes |
4 cups chicken stock |
1 teaspoon dried thyme |
1/2 teaspoon dried sage |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 cup frozen peas |
1 cup all-purpose flour |
2 tablespoons chopped fresh parsley |
2 tablespoons butter or 2 tablespoons margarine |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup milk, preferably lowfat milk |
Directions:
1. In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat.
2. Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas.
3. Meanwhile, in a food processor or by hand, make dumplings: combine flour, parsley, butter, baking powder and salt until mixture is in coarse crumbs; stir in milk, then drop by tablespoonfuls onto the hot stew; you should have about 6 mounds.
4. Cover pot and simmer- don't boil hard and DON'T lift the lid- for 15 minutes or until dumplings have risen.
5. Note: to reduce sodium content in this recipe, replace stock with water.
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