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Receta Chicken And Vegetable Stew With Parsley Dumpl
by Global Cookbook

Chicken And Vegetable Stew With Parsley Dumpl
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Ingredientes

  • 4 x Skinless chicken breasts (2
  • 2 lb Skinless chicken parts
  • 4 sm Potatoes, quartered
  • 4 x Carrots, quartered
  • 4 x Onions, quartered
  • 2 stalk celery, sliced
  • 1 1/2 c. Cubed peeled rutabaga
  • 1 1/2 c. Cubed peeled sweet potato
  • 4 c. Water or possibly chicken stock
  • 1/2 tsp Dry thyme
  • 1/2 tsp Dry sage
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 c. Frzn peas
  • 1 c. All purpose flour
  • 2 Tbsp. Minced fresh parsley
  • 2 Tbsp. Soft margarine or possibly butter
  • 1 1/2 tsp Baking pwdr
  • 1/4 tsp Salt
  • 1/2 c. Low fat lowfat milk

Direcciones

  1. Someone, (I'm sorry, I forget who) was looking for chicken with dumplings.
  2. This is from Anne Lindsay's Light Kitchen and is a recipe I've made often for Sunday dinner.
  3. This one-pot chicken dinner is a light version of an old-fashioned favourite. Add in 1/2 c. white wine to the stew when adding peas, if you like.
  4. 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.
  5. Stir in peas.
  6. Dumplings: in food processor or possibly by hand combine flour, parsley, margarine, baking pwdr and salt till mix is in coarse crumbs. Stir in lowfat milk; drop by tablespoonfuls onto warm stew to make 4 to 6 mounds.
  7. Cover and simmer (do not boil hard and do not lift lid) for 15 mins. or possibly till dumplings have risen.
  8. Makes 4 servings.