Recipe by Lennie
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!
Top Review by June Lerch
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
- 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 See How It's Made
- In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat.
- Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas.
- 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.
- Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen.
- Note: to reduce sodium content in this recipe, replace stock with water.