7-Vegetable Chicken Stew With Dumplings

• 2 lbs boneless skinless chicken breasts, each breast cut in 2 or 3 pieces
• 4 small potatoes, preferably red ones,cut into quarters
• 2 carrots, peeled and coarsely chopped
• 2 onions, peeled and quartered
• 2 stalks celery, sliced
• 1 1/2 cups cubed, peeled rutabagas
• 1 1/2 cups cubed, peeled sweet potatoes
• 4 cups chicken stock
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup frozen peas
• Dumplings
• 1 cup all-purpose flour
• 2 tablespoons chopped fresh parsley
• 2 tablespoons butter or 2 tablespoons margarine
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk, preferably lowfat milk

1. In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat.
2. Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas.
3. Meanwhile, in a food processor or by hand, make dumplings: combine flour, parsley, butter, baking powder and salt until mixture is in coarse crumbs; stir in milk, then drop by tablespoonfuls onto the hot stew; you should have about 6 mounds.
4. Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen.
5. Note: to reduce sodium content in this recipe, replace stock with water.

chicken breasts, potatoes, carrots, onions, stalks celery, peeled rutabagas, potatoes, chicken stock, thyme, sage, salt, freshly ground black pepper, frozen peas, dumplings, flour, parsley, butter, baking powder, salt, milk

Taken from www.food.com/recipe/7-vegetable-chicken-stew-with-dumplings-16412 (may not work)