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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (966g) Recipe makes 4 servings |
||
| Calories 788 | ||
| Calories from Fat 121 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.5g | 20% | |
| Saturated Fat 6.1g | 30% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.1g | ||
| Cholesterol 158mg | 52% | |
| Sodium 1250mg | 52% | |
| Potassium 2303mg | 65% | |
| Total Carbohydrate 94.0g | 31% | |
| Dietary Fiber 11.0g | 43% | |
| Sugars 17.2g | ||
| Protein 70.7g | 141% | |
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By: Lennie
Dec 30, 2001
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!
SERVES 4
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
Dumplings
- 1 cup all-purpose flour
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter or 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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Browse similar recipes by category
- Course > Main Dish > Stews
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Shazzie
On Jul 22, 2008
Fantastic! As we don't get rutabagas, I subbed turnips and also doubled the baking powder for the dumplings as per previous reviewers' suggestions. The dumplings came out great! Used my own home-made chicken and veg stock. I would have to say the prep time is double the time stated, but this dish is SO worth the effort. I did get a bit carried away with the veg measurements and used more than stated, probably 1/2 as much again of every veg, and this could easily have fed 6 or even 8 people. I'm still eating the leftovers and not getting tired of it at all. A real keeper, thank you!
From: SandyinSeattle
On Oct 29, 2002
This looks like an interesting recipe but I would make one tiny suggestion or change. One of the earlier posters mentioned that her husband found the dumplings to be doughy. It looks like there is about half the amount of baking powder that would be needed to make them rise correctly, so maybe that's why. Typically when I make dumplings I use 2 to 2 1/2 tbsp of baking powder (Clabber Girl--you might not need as much with other brands...) for every 2 cups of flour. They rise up like a charm and are light and fluffy (if I do say so myself...). Of course, I do live at sea level...if you live at elevation you would need less so maybe that's why the recipe is written the way it is.
From: June Lerch
On Jan 17, 2002
Hello Everyone, I tried this recipe today. I am eating the whole thing by myself [ joke]. This is a real "brings back the memories" dish. It has just the right amount of the different vegetables so that one does not overpower the other, and the seasoning is great but I added about 1 tsp. of tarragon to the spice list and it added just enough sweetness to the dish that I prefer. You won't be sorry if you make this dish. It is 'Gourmet' enough for Sunday Company..even on the very first try ! grammajune
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