Recipe - Chicken And Vegetable Stew Wparsley Dumpl

4 Skinless chicken breasts (2
lb) or
2 pound Skinless chicken parts
4 small Potatoes; quartered
4 Carrots; quartered
4 Onions; quartered
2 Stalks celery; cut or sliced up
1 One half cup Cubed peeled rutabaga
1 One half cup Cubed peeled sweet potato
4 cup Water or chicken stock
One half teaspoon Dried thyme
One half teaspoon Dried sage
One half teaspoon Salt
One fourth teaspoon Pepper
1 cup Frozen peas

DUMPLINGS
1 cup All purpose flour
2 tablespoon Chopped fresh parsley
2 tablespoon Soft margarine or butter
1 One half teaspoon Baking powder
One fourth teaspoon Salt
One half cup Low fat milk

Date: Tue, 11 Jun 1996 10:07:07 0500

From: Anne Harvey anne.harvey@TREASURE.LPL.LONDON.ON.CA
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 onepot chicken dinner is a light version of an oldfashioned
favourite. Add One half 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.

EATL DIGEST 10 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.