Title: Chicken & Vegetable Stew W/parsley Dumpl
Categories: Maindish
Yield: 4 Servings

4 Skinless chicken breasts (2
-lb) -or-
2 lb Skinless chicken parts
4 sm Potatoes; quartered
4 Carrots; quartered
4 Onions; quartered
2 Stalks celery; sliced
1 1/2 c Cubed peeled rutabaga
1 1/2 c Cubed peeled sweet potato
4 c Water or chicken stock
1/2 ts Dried thyme
1/2 ts Dried sage
1/2 ts Salt
1/4 ts Pepper
1 c Frozen peas

---------------------------------DUMPLINGS---------------------------------
1 c All purpose flour
2 tb Chopped fresh parsley
2 tb Soft margarine or butter
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Low fat milk

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

From: Anne Harvey
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 one-pot chicken dinner is a light version of an old-fashioned
favourite. Add 1/2 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.

EAT-L DIGEST 10 JUNE 1996

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