Monday, October 27, 2008

Comfort Food

Comfort. It's like a warm glow inside, the feeling you get from a hug from Mom or curling up next to a fire with a good book. Sometimes it's just what we need at the end of a not-so-great day. When you can't get that hug or curl up by the fire, make this instead. It's the ultimate comfort food.


4-6 pieces chicken (bone-in and skin on)
Chicken Broth (enough to cover)
1 Onion, chopped
3 ribs Celery, chopped
3 large Carrots, peeled and chopped
3 Parsnips, peeled and chopped
1 bay leaf
Whole button mushrooms (optional)
Poultry seasoning (1/2 tsp. for chicken and 1/4 tsp for dumplings)
1 1/2 c. baking mix (I use Pioneer low fat)
fresh thyme and parsley, minced
1 cup low fat milk
Heat 2 tbs. canola oil in a heavy pot. Season chicken pieces with S&P, then add to pot and brown well on both sides. Remove chicken from pan. Add veggies (except mushrooms) and bay leaf and cook until tender. Remove skin from chicken and return to pot. Add about 1/2 tsp. poultry seasoning, mushrooms and enough chicken broth to cover. Simmer until chicken is cooked through and veggies are done, about 20 minutes. To make dumplings, put all ingredients in a bowl and stir to combine. Drop by large spoonfuls into simmering broth and cover - do not peek - and cook for about 15 minutes.

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