Yield: 8 Servings
|8||Chicken breast, boneless, sk|
|½ cup||Onion, chopped|
|½ cup||Celery, chopped|
|2||Cl Garlic, minced|
|4 cups||Chicken broth|
|1 tablespoon||Fresh rosemary, chopped|
|¼ cup||Parsley, chopped|
|1 pounds||Fresh or frozen peas|
|1||tablespoon baking powder|
|1||tablespoon butter, cut into several pcs.|
|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!)