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Chicken and Dumplings Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 tsp canola oil
1 chicken, cut in eighths, skin removed
1/2 tsp salt
1 onion, chopped
1 potato, diced
2 small carrots, chopped
2 small celery stalks, chopped
5 c. low sodium chicken broth
1 c. frozen peas, thawed
1 2/3 c. reduced fat all purpose baking mix
2/3 c. fat free milk
1 tbsp. chopped parsley
Directions:
Directions:
Heat the oil in a nonstick Dutch oven, then add the chicken. Sprinkle with the salt and sauté until browned, about 6 minutes. Add the onion, carrots, and celery. Sauté until the veggies begin to soften and brown slightly, about 6 minutes. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 35 minutes. Stir in the peas.

Meanwhile, to prepare the dumplings, combine the baking mix, milk, and parsley in a bowl until a soft dough forms.

Drop the dough, by rounded spoonful, onto the simmering stew. Simmer, uncovered, 10 minutes. Cover and cook until the dumplings have doubled in size and cooked through, about 10 minutes longer.

 

 

 

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