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