Yield: 8 Servings
Measure | Ingredient |
---|---|
\N \N | For stew: |
2 tablespoons | Butter |
8 \N | Chicken breast, boneless, sk |
½ cup | Onion, chopped |
½ cup | Celery, chopped |
2 \N | Cl Garlic, minced |
¼ cup | Flour |
4 cups | Chicken broth |
¼ cup | Flour |
1 teaspoon | Sugar |
¼ teaspoon | Pepper |
1 tablespoon | Fresh rosemary, chopped |
2 \N | Bay leaves |
¼ cup | Parsley, chopped |
1 pounds | Fresh or frozen peas |
\N 2 | cups flour |
\N 1 | tablespoon baking powder |
\N 1 | tablespoon butter, cut into several pcs. |
\N 1 | egg, beaten |
\N 2 | teaspoons fresh rosemary, chopped |
Recipe by: The Herb Companion, Feb.-Mar.
FOR DUMPLINGS: ½ teaspoon salt
⅔ cup low-fat milk Heat butter in dutch oven over med. heat & brown chicken. Remove chicken & saute onion, celery, & garlic for 5 min. Sprinkle with flour & mix well. Add broth, sugar, pepper, rosemary, bay leaves, & parsley; bring to boil, stirring constantly. Return chicken to pot & spoon sauce over them. Cover & bake in a 350 oven for 30 min.
To prepare the dumplings: Sift flour, baking powder, & salt together. Cut in the butter until well blended. Combine the egg, rosemary, & milk, & add all at once to the dry mixture; blend quickly with a fork, just enough to m
Remove the pan from the oven & increase the heat to 425. Remove bay leaves. Bring to a boil on top of the stove. Shape dough with your hands into sixteen dumplings & drop onto boiling stew. Return to the oven & cook, uncovered, for 10 min. Add the peas, cover & cook 10 min. longer.
(Consider adding some chopped carrots and mushrooms...) (Careful if you use dried rosemary instead of fresh - it gets REAL strong REAL quick!)