Chicken stew with rosemary garlic dumplings
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| For stew: | ||
| 2 | tablespoons | Butter |
| 8 | Chicken breast, boneless, sk | |
| ½ | cup | Onion, chopped |
| ½ | cup | Celery, chopped |
| 2 | 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 | 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 | |
Directions
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!)