Family Favorite: Chicken and Dumplings

This is the new family favorite. I fixed this and before the were even done eating they were asking when I would fix this again.

Chicken and Dumplings

2-1/2  to 3 pounds  meaty chicken pieces (breast halves, thighs, and drumsticks)

3  cups  water

1  medium  onion, cut into wedges

3/4  teaspoon  salt

1/2  teaspoon  dried sage or marjoram, crushed

1/4  teaspoon  black pepper

1    bay leaf

1  cup  sliced celery (2 stalks)

1  cup  thinly sliced carrot (2 medium)

1  cup  sliced fresh mushrooms

1    recipe Dumplings

1/2  cup  cold water

1/4  cup  all-purpose flour

1. Skin chicken. In a 4-quart Dutch oven combine chicken, 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables.

2. Meanwhile, prepare Dumplings. Spoon dumpling batter into 6 mounds on top of the chicken. (Do not spoon batter into the liquid.) Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With a slotted spoon transfer chicken, dumplings, and vegetables to a serving platter; keep warm.

3. For gravy, pour 2 cups cooking liquid into a large measuring cup. Skim fat from liquid; discard fat. Pour liquid into the Dutch oven. Stir the 1/2 cup cold water into the flour; stir into the liquid in Dutch oven. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken, vegetables, and dumplings. Makes 6 servings.

4. Dumplings: In a medium bowl combine 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Cut in 2 tablespoons shortening until mixture resembles coarse crumbs. Add 1/2 cup buttermilk, stirring just until moistened.

Calories 322, Total Fat (g)11, Saturated Fat (g)3, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)3, Cholesterol (mg)77, Sodium (mg)672, Carbohydrate (g)25, Total Sugar (g)4, Fiber (g)2, Protein (g)29,

** I did add two Tablespoons of fresh chopped rosemary to the biscuits.

Today's Calories - 1300