Chicken with Herb Dumplings
|Chicken pieces||3 Pound (1.35 Kilogram, Such As Breast Halves, Thighs, And/Or Drumsticks, Skinned If Desired)|
|Vegetable oil||23 Milliliter (1 1/2 Tablespoon)|
|Onion||8 Ounce, thinly sliced (1 Large One, 230 Grams)|
|Large mushrooms||6 Ounce, cut into quarters (170 Gram)|
|Carrots||8 Ounce, cut into slanting 1 1/2-inch slices (4 Medium Ones, 230 Grams)|
|Dried sage||1 Teaspoon|
|Fat free low sodium chicken broth||710 Milliliter (3 Cups)|
|Dry white wine||60 Milliliter (1/4 Cup)|
|Herb dumpling||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Chopped parsley||2 Tablespoon|
Rinse chicken and pat dry.
Preheat a 5-quart saucier pan over medium-high heat until rim of pan is hot-to-the-touch.
Add oil and wait for about 1 more minute.
Add chicken, about half at a time: cook, turning as needed, until browned on all sides.
As chicken is browned, remove it from pan and set aside.
Pour off all but about 1 tablespoon of the drippings.
Reduce heat to medium.
Add onion and mushrooms to pan and cook, stirring often, until lightly browned (3 to 5 minutes).
Mix in carrots and sage: then arrange chicken on top of vegetables.
Pour in broth and wine.
Bring mixture to a boil: then reduce heat to low, cover, and simmer for 20 minutes.
Meanwhile, prepare Herb Dumplings.
Skim and discard fat from chicken mixture.
Season to taste with salt and pepper.
Drop dumpling dough over chicken in 8 equal portions, spacing slightly apart.
Cover and continue to cook until dumplings are firm to the touch and a wooden pick inserted in center comes out clean (20 to 25 minutes).
Sprinkle with parsley.
Serve dumplings and chicken in wide, shallow bowls, with sauce and vegetables spooned over them.