Chicken and Dumplings

By dette

Here, our rendition of an all-time favorite, hearty one -pot, meal that is sure to please everyone

Ingredients

• 2 tsp canola oil
• 1 (3 1/2#) chicken, cut in eighths, skin removed
• 1/2 tsp salt
• 1 onion, chopped
• 2 small carrots, chopped
• 2 small celery stalks, chopped
• 3 c. low-sodium chicken broth
• 1 c. frozen peas, thawed
• 1 1/2 c reduced-fat all-purpose baking mix
• 2/3 c. fat-free milk
• 1 tbsp chopped parsley

Preparation

Step 1

Heat the oil in a nonstick Dutch oven, then add the chicken. Sprinkle with the salt and satue until browned, about 6 minutes. Add the onion, carrots, and celery. Saute, until the vegetables begin to soften and brown slightly, about 6 mintues. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 35 mintues. Stir in the peas.

Meanwhile, to prepare the dumplings, combine the baking mix, milk, and parsley in a bowl until a soft dough forms.

Drop the dough by rounded tablespoonsful, onto the simmering stew. Simmer uncovered 10 minutes. Cover and cook until the dumplings have doubled in size and cooked through, about 10 mintues longer.

353 cal; 10 tot fat; 2 g sat fat; 74 mg chol; 701 mg sod; 30 g carb; 3 g fib; 32 g prot; 102 mg calc POINTS: 7