Yes, I'm digging out all my cold-weather comfort-food recipes today.
1 cup chopped onion
1 clove garlic, chopped
1/4 cup dry sherry
1/2 teaspoon salt
1/4 teaspoon pepper
3 14.5-oz cans chicken broth
4 lbs chicken pieces, skin removed (use breasts)
1 cup frozen peas
1 small can sliced mushrooms, drained
1/4 cup water
2 tablespoons cornstarch
2 cups reduced-fat Bisquick
2/3 cup plain soy or rice milk
Chopped parsley (optional)
Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic, saute 5 minutes. Stir in sherry, salt, pepper, and broth, and bring to a boil. Add chicken pieces, return to boil. Cover, reduce heat, and simmer 35 minutes, or until chicken is tender.
Remove chicken pieces to a bowl, and chill 15 minutes.
Remove chicken from bones (discard bones). Add chicken back to the cooking liquid, and stir in peas and mushrooms.
Combine water and cornstarch till smooth, stir into pan, mix well.
Combine Bisquick and milk. Drop the dough onto the chicken mixture to form 16 dumplings. Bring to a simmer, cook 20 minutes, stirring occasionally. (NOTE: Stir VERY gently, and don't stir for the first 10 minutes, or you'll end up with dough all through the stew.) Cover and cook for 10 minutes or until dumplings are done. Garnish with parsley if desired.
This recipe originally called for 2 cans of broth and 1 can condensed cream of mushroom soup. I know there is a soy-based safe cream of mushroom soup out there, but I can't find it here, so I sub an extra can of broth and a can of mushrooms. If you do what I do, you'll need more salt - be sure to taste it before serving.