Chicken stew with rosemary-garlic dumplings

Yield: 6 Servings

Measure Ingredient
1½ tablespoon Butter
6 \N Boneless
\N \N Without skin
⅜ cup Chopped onion
⅜ cup Chopped celery
1½ \N Cloves garlic -- minced
3 tablespoons Flour
¾ quart Chicken broth
¾ teaspoon Sugar
1½ dash Pepper
2¼ teaspoon Fresh rosemary -- chopped
1½ \N Bay leaves
3 tablespoons Parsley -- chopped
\N \N =09
1½ cup Flour
2¼ teaspoon Baking powder
⅜ teaspoon Salt
2¼ teaspoon Butter, cold -- cut in
\N \N Pieces
¾ \N Egg -- beaten
1½ teaspoon Fresh rosemary -- chopped
½ cup Milk, skim
\N \N Chicken breast halves

Heat the butter in a dutch oven over medium heat and brown the chicken= breasts. Remove the chicken and saute the onion, celery, and garlic for 5= minutes. Sprinkle with flour and mix well. Add the broth, sugar, pepper,= rosemary, bay leaves, and parsley; bring to a boil, stirring constantly.= Return the chicken breasts to the pot and spoon the sauce over them. Cover= and bake in a 350=B0F oven 30 minutes.=20 Meanwhile, prepare the dumplings.

Sift the flour, baking powder, and salt= together. Cut in the butter until well blended. Combine the egg, rosemary,= and milk, and add all at once to the dry mixture; blend quickly with a= fork, just enough to moisten. Remove the pan from the oven and increase the heat to 425=B0F. Remove the= bay leaves. Brind to a boil on top of the stove. Shape dough with your= hands into sixteen dumplings and drop onto boiling stew. Return to the oven= and cook, uncovered, for 10 minutes. Add the peas, cover, and cook 10= minutes longer.=20

Recipe By : The Herb Companion, Feb-Mar 95 p66 File

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