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Chicken and Dumplings

Source of Recipe


Cooking Light-11/01






List of Ingredients



• Cooking spray
  
• 1 cup chopped onion
  
• 1 garlic clove, chopped
  
• 1/4 cup dry sherry
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 2 cans (14-1/2 ounces, each) fat-free, less-sodium chicken broth
  
• 1 can (10-3/4 ounce) condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
  
• 4 pounds chicken pieces, skinned
  
• 1 cup frozen green peas
  
• 1/4 cup water
  
• 2 tablespoons cornstarch
  
• Dumplings:
  
• 2 cups baking mix (such as Bisquick)
  
• 2/3 cup fat-free milk
  
• remaining ingredient:
  
• Chopped parsley (optional)
  






Instructions



1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in sherry and the next 4 ingredients (sherry through soup), and bring to boil. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.
   
   
2. Remove chicken pieces from cooking liquid. Place chicken in a bowl, and chill 15 minutes.
   
   
3. Remove chicken from bones, and cut meat into bite-size pieces. Discard the bones. Add chicken to pan; stir in peas.
   
   
4. Combine water and cornstarch in a small bowl; stir with a whisk. Add cornstarch mixture to pan; stir well.
   
   
5. To prepare dumplings, combine baking mix and milk. Drop the dough into chicken mixture to form 16 dumplings. Bring to a simmer; cook 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done. Garnish with parsley, if desired.
   
   
6. Yield: 8 servings (serving size: 1-1/2 cups chicken mixture and 2 dumplings).