Someone, (I'm sorry, I forget who) was looking for chicken with dumplings. This is from Anne Lindsay's Light Kitchen and is a recipe I've made often for Sunday dinner.

This one-pot chicken dinner is a light version of an old-fashioned favourite. Add 1/2 cup white wine to the stew when adding peas, if desired.

In large saucepan, combine chicken, potatoes, carrots, onions, celery, rutabaga, sweet potato, water thyme, sage, salt and pepper; bring to boil over high heat. Reduce heat to medium low; simmer, covered for 20 mins. Stir in peas.

Dumplings: in food processor or by hand combine flour, parsley, margarine, baking powder and salt until mixture is in coarse crumbs. Stir in milk; drop by tablespoonfuls onto hot stew to make 4 to 6 mounds.

Cover and simmer (don't boil hard and don't lift lid) for 15 mins. Or until dumplings have risen. Makes 4 servings.

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,