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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
- 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 in 1/2 c. white wine to the stew when adding peas, if you like.
- 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 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.
- Cover and simmer (do not boil hard and do not lift lid) for 15 mins. or possibly till dumplings have risen.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 923g | |
| Recipe makes 4 servings | |
| Calories 796 | |
| Calories from Fat 275 | 35% |
| Total Fat 30.7g | 38% |
| Saturated Fat 8.27g | 33% |
| Trans Fat 1.06g | |
| Cholesterol 144mg | 48% |
| Sodium 1265mg | 53% |
| Potassium 1727mg | 49% |
| Total Carbs 78.42g | 21% |
| Dietary Fiber 11.0g | 37% |
| Sugars 15.46g | 10% |
| Protein 50.84g | 81% |
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