chicken stew with rosemary garlic dumplings

8 Servings
  For stew:
2 tablespoons Butter
Chicken breast, boneless, sk
½ cup Onion, chopped
½ cup Celery, chopped
Cl Garlic, minced
¼ cup Flour
4 cups Chicken broth
¼ cup Flour
1 teaspoon Sugar
¼ teaspoon Pepper
1 tablespoon Fresh rosemary, chopped
Bay leaves
¼ cup Parsley, chopped
1 pounds Fresh or frozen peas
 2 cups flour
 1 tablespoon baking powder
 1 tablespoon butter, cut into several pcs.
 1 egg, beaten
 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!)

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