Ingredients
1 for stew:
2 tbsp butter
8 chicken breast, boneless, sk
1/2 cup onion, chopped
1/2 cup celery, chopped
2 cl garlic, minced
1/4 cup flour
4 cup chicken broth
1/4 cup flour
1 tsp sugar
1/4 tsp pepper
1 tbsp fresh rosemary, chopped
2 bay leaves
1/4 cup parsley, chopped
1 lb fresh or frozen peas
Directions
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.
(Consider adding some chopped carrots and mushrooms...)
(Careful if you use dried rosemary instead of fresh - it gets REAL
strong REAL quick!)
Servings: 8 servings
Chicken Stew With Rosemary-Garlic Dumplings * Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Dutch Oven; Poultry
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We hope you enjoy this Chicken Stew With Rosemary Garlic Dumplings _ recipe.
