Chicken Stew With Rosemary-garlic Dumplingspoultry 1 for stew: 2 tablespoon 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 teaspoon sugar 1/4 teaspoon pepper 1 tablespoon fresh rosemary, chopped 2 bay leaves 1/4 cup parsley, chopped 1 lb fresh or frozen peas 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!) |
