Comfort food at its finest and at this low points value, you can enjoy it!
serves 6 ( 8 points +)
- 2-1/2 – 3 lbs. meaty chicken pieces, skins removed
- 1 medium onion, cut into wedges
- 1/2 tsp. dried sage
- 1 bay leaf
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 3 c. water
- 1 c. celery, thinly sliced
- 3 carrots, thinly sliced
- 1/4 c. flour
- 1/2 c. water
Dumplings:
- 1 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 T. shortening
- 1/2 c. low-fat buttermilk
Place chicken, onion, sage, salt, pepper and 3 c. water in a Dutch oven. Bring to a boil; reduce heat and simmer, covered for 25 minutes. Add celery and carrots and cook about 10 minute or until vegetables are tender and chicken is no longer pink.
For dumplings, combine flour baking powder and salt in a medium bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk. Spoon dumpling batter into 6 mounds on top of chicken. Cover and cook for 12 – 15 minutes or until a toothpick inserted near the center comes out clean. Do not remove lid while cooking dumplings.
With a slotted spoon, transfer dumplings, chicken and vegetables to a serving platter; keep warm.
For gravy, remove 2 cups cooking liquid from pot. Discard any remaining liquid. Skim fat from 2 c. liquid and return to Dutch oven. Whisk together 1/4 c. flour and 1/2 c. water. Whisk into liquid mixture, stirring until bubbling and thickened. Serve with chicken and dumplings.