Recipe of the Week: Chicken and Dumplings

Update: NEW Chicken & Dumplings Recipe

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It's November! Cold weather is just around the corner. And in hopeful anticipation, we're having chicken and dumplings this week. This recipe is really good; we especially love the sage in the dumplings-- it gives it a little something extra. One other note: I'm leaving out the potatoes in the recipe and doubling the dumplings instead-- I really didn't like the potatoes in it last time I made this.

Enjoy! Let me know how it comes out!

(Recipe taken from WeightWatchers.com)

Chicken and Dumplings with Sage 

by In One Pot, from Weight Watchers Publishing Group 

Course: main meals POINTS® Value:    5 Servings:  6 Preparation Time:  20 min Cooking Time:  32 min Level of Difficulty:  Moderate

Since the chicken we use is boneless and cubed, the cooking time is much less than it is for traditional chicken and dumplings.

Ingredients

	2 tsp canola oil
	1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch pieces
	1/2 tsp table salt
	1 medium onion(s), chopped
	2 medium carrot(s), chopped
	2 medium stalk(s) celery, chopped
	3 1/2 cup(s) reduced-sodium chicken broth
	1 medium potato(es), russet, (8-ounces), cubed
	1/4 cup(s) uncooked string beans, trimmed and cut into 1-inch pieces
	1 cup(s) frozen green peas
	1 2/3 cup(s) Bisquick Reduced-Fat Baking Mix, all-purpose, or other brand
	2/3 cup(s) fat-free skim milk
	1 1/2 tsp dried sage, or 1 teaspoon chopped fresh sage
	1/2 tsp black pepper, coarsely ground

Instructions

• Heat 1 teaspoon of the oil in a nonstick Dutch oven over medium-high heat. Add the chicken; sprinkle with the salt and cook, turning occasionally, until browned, about 6 minutes. Transfer the chicken to a bowl; set aside.
  
• Add remaining 1 teaspoon oil to the same Dutch oven, then add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften and brown slightly, about 6 minutes. Add the broth and potato; bring to a boil. Reduce the heat and simmer, covered, until the potato is almost tender, about 10 minutes. Add green beans and cook until crisp-tender, about 6 minutes. Stir in the browned chicken and the peas; heat through, about 2 minutes.
  
• Meanwhile, to prepare the dumplings, combine the baking mix, milk, sage, and pepper in a bowl until a soft dough forms.
  
• Drop the dough, by rounded tablespoons, onto the simmering stew, making a total of 6 dumplings. Simmer, uncovered, 10 minutes. Then cover and simmer until the dumplings have doubled in size and are cooked through, about 10 minutes longer. Yields 1 cup stew with 1 dumpling per serving.

Notes

• Sage gives the dumplings a flavor reminiscent of stuffing and goes well with this comforting stew.