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 |
Directions
Recipe by: The Herb Companion, Feb.-Mar.
FOR DUMPLINGS: 2 cups flour
1 tablespoon baking powder ½ teaspoon salt
1 tablespoon butter, cut into several pcs.
1 egg, beaten 2 teaspoons fresh rosemary, chopped 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!)