Chicken and Dumplings with Sage

By April 18, 2011 , , , ,

Course: main meals
PointsPlus Value:    7
Servings:  6
Preparation Time:  20 min Reality a good bit longer
Cooking Time:  32 min Reality much longer!
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.

  • 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  (I just chopped up some baby carrots)
  • 2 stalk(s) celery, chopped (medium)  
  • 3 1/2 cup(s) reduced-sodium chicken broth  (We ended up adding another can in order to have room for the dumplings)
  • 1 medium uncooked potato(es), russet, (8-ounces), cubed  (We were bad and added 2 potatoes, hence we needed more broth)
  • 1/4 cup(s) uncooked string beans, trimmed and cut into 1-inch pieces  (I just used some frozen)
  • 1 cup(s) frozen green peas  
  • 1 2/3 cup(s) Bisquick Reduced-Fat Baking Mix, all-purpose, or other brand  (We used the bisquick)
  • 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 (I'm dutch ovenless so we just used my large non stick stock pot) 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.(We eneded up using more oil since these recipes are never realistic)

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. (This makes A LOT of dumplings, you could easily save some points by halving this and still feel satisfied)

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. (Sage def makes the dumplings awesome)

P.S. You may want to half this recipe and do 1.5 servings (more realistic) each since due to the flour leaching into the broth it reheats more stew like in a way not too appetizing. Andrew who doesn't like soup really liked this recipe.
My camera phone really makes this look much much more blah than it was in real life.

Dumplings and the strew


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