Chicken Stew With Rosemary-Garlic Dumplings

Recipe Ingredients

		For Stew
2 tablespoons	30ml	Butter
8		Chicken breast - boneless, sk
1/2 cup	31g / 1.1oz	Onion - chopped
1/2 cup	55g / 1.9oz	Celery - chopped
2		Garlic - minced
1/4 cup	15g / 0.5oz	Flour
4 cups	948ml	Chicken broth
1/4 cup	15g / 0.5oz	Flour
1 teaspoon	5ml	Sugar
1/4 teaspoon	1.3ml	Pepper
1 tablespoon	15ml	Fresh rosemary - chopped
2		Bay leaves
1/4 cup	36g / 1.3oz	Parsley - chopped
1 lb	454g / 16oz	Fresh or frozen peas

Recipe Instructions

Recipe by: The Herb Companion, Feb.-Mar.

FOR DUMPLINGS:

2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1 tablespoon butter, cut into several pcs. 1 egg, beaten 2 teaspoons fresh rosemary, chopped 2/3 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.

Notes:

Consider adding some chopped carrots and mushrooms.

Careful if you use dried rosemary instead of fresh - it gets REAL strong REAL quick!

Source:
Chan Downard and Jean Galton

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