| Cuisine: American | Type: Stew | Serves: 8 |
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Source:
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Cooking Light |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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Cooking spray 1 cup chopped onion 1 garlic clove, chopped 1/4 cup dry sherry 1/2 tsp. salt 1/4 tsp. black pepper 1 (14-1/2 oz.) cans fat-free, less sodium chicken broth 1 (10-3/4 oz.) can 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 tbs. cornstarch Dumplings: 2 cups baking mix (such as Bisquick) 2/3 cup fat-free milk Chopped fresh parsley |
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Instructions:
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1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic; sauté 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 an cook for 10 minutes or until the dumplings are done. Garnish with parsley, if desired. |
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Related recipes:
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None |
2003-01-18