Monday, February 2, 2009

Easy Sunday Supper

I love Sunday supper. I feel like it should be a healthy, yet hearty meal shared with family around a dining room table. Because it's only Adam and I we usually end up sitting in front of the TV. Here is a hearty recipe, laden with vegetables, that requires no knife, so it's table or sofa friendly. It's also super easy, so you don't have to spend the last day of your weekend in the kitchen.

Chicken Stew and Dumplings

3 chicken breasts (You can use frozen breasts without defrosting)
4 c chicken broth at room temperature (I like low sodium, you can always add a little extar salt if needed)
1 c water
1 boullion cube
1/2 c white wine
2 T flour
2 T olive oil
4 green onions chopped
4 carrots chopped
4 celery stalks chopped
a few fresh sage and thyme leaves or 1/4 t dried sage or thyme or poultry seasoning
1 clove garlic crushed, or 1/4 t garlic powder
1/2 t ground black pepper
3 c vegetables ( chose from: corn, peas, green beans, mushrooms, broccoli, asparagus, etc.)

boxed biscuit mix and skim milk ( I like the Trader Joes Multi Grain Baking Mix, it's always good to get extra fiber)


In a large pot or dutch oven heat the olive oil over medium-low heat
Add the white parts and some green of the onions, reserving enough of the green for garnish
Add chopped carrots and celery and sautee for 5 minutes
Add water, wine, seasoning and chicken breasts
Reduce heat to low and cover
Cook until chicken is no longer pink in the center
Remove breasts and chop into bite size pieces and return to pot
Add in 3 cups of the broth and whatever vegetables you choose to use
Raise heat to medium and cook until vegetables are tender (about 10 mins)
Then mix the flour and remaing broth until flour is disolved and add to stew
While vegetables are cooking make 1 serving of the biscuit mix according to the box
If the stew is boiling, reduce heat, if too gentle of a simmer, raise heat
When the stew is at a nice simmer drop the biscuit mix by large T into stew
The dumplings will sink but will rise to the top
When most of the dumplings have risen give the stew a very gentle stir
Reduce heat to low and simmer for 20 minutes

Serve in bowls with crusty bread to sop up the creamy sauce


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