Update: NEW Chicken & Dumplings Recipe
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
|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|
- 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.
- Sage gives the dumplings a flavor reminiscent of stuffing and goes well with this comforting stew.