I am posting this one for Nathanael. But I know that everyone loves a good pot of chicken and dumplings in the winter. This recipe is easy and good enough to serve to guests. I have not figured out the points on this, but it isn't too high.
3 lbs chicken (I like legs and thighs) skin removed
6 cups chicken broth
Cut chicken into parts if not already done. Brown it on both sides in a nonstick pan sprayed with cooking spray.
Simmer the broth in a dutch oven (4 or 5 quart pot with lid).
Add the chicken to the simmering broth. Cook at a low simmer for 20 minutes or until completely done.
Check the broth to make sure it has enough salt and pepper.
1 1/2 cups flour
1/2 cup corn meal
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon dry dill weed
7 oz buttermilk
After you have mixed the batter, let it rest for 5 minutes.
Drop heaping tablespoons of batter into simmering broth. Cover the pot and simmer on lowest setting for 20 minutes. DO NOT PEEK OR LIFT THE LID!
If you like, you can add peas, diced carrots and dice potatoes to the pot before you add the dumplings.