Chicken Stew with Dumplings |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a wonderful dish! True Comfort Food ; ) You can also use turkey. Ingredients:
2 tablespoons vegetable oil |
2 cups sliced carrots |
1 cup chopped onion |
1 large green pepper, sliced |
1/2 cup sliced celery |
2 (14 ounce) cans reduced-sodium fat-free chicken broth, divided |
6 tablespoons all-purpose flour |
2 lbs boneless skinless chicken breasts |
chicken breast, cut into 1 inch pieces |
3 medium unpeeled potatoes, cut into 1 inch pieces |
6 ounces mushrooms, halved |
3/4 cup frozen peas |
1 teaspoon dried basil leaves |
3/4 teaspoon dried rosemary |
1/4 teaspoon dried tarragon |
3/4 teaspoon salt (3/4 to 1 teaspoon) |
1/4 teaspoon black pepper |
2 cups biscuit mix |
1/2 teaspoon dried basil |
1/2 teaspoon dried rosemary |
1/4 teaspoon dried tarragon |
2/3 cup 2% milk |
Directions:
1. Heat oil in 4-quart Dutch oven over medium heat until hot.
2. Add carrots, onion, green pepper and celery; cook and stir 5 minutes or until onion is tender.
3. Stir in chicken broth, reserving 1/3 cup; bring to a boil.
4. Mix reserved 1/3 cup broth and flour; stir into boiling mixture.
5. Boil, stirring constantly, for 1 minute or until thickened.
6. Stir chicken, potatoes, mushrooms, peas and herbs into mixture.
7. Reduce heat to low; simmer, covered, 18 to 20 minutes or until vegetables are almost tender and chicken is no longer pink in center.
8. Add salt and pepper.
9. For Herb Dumplings, combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
10. Spoon dumpling mixture on top of stew in 8 large spoonfuls.
11. Reduce heat to low.
12. Cook, uncovered, 10 minutes.
13. Cover and cook 10 minutes or until biscuits are tender and toothpick inserted in center comes out clean.
14. Serve in shallow bowls.
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