Chicken Stew with Rosemary-Garlic Dumplings

Ready in 1 hour

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Top-ranked recipe named "Chicken Stew with Rosemary-Garlic Dumplings"


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3/4 ts Sugar
3 tb Parsley -- chopped
Without skin
2 1/4 ts Butter, cold -- cut in
1 1/2 ts Fresh rosemary -- chopped
1/2 c Milk, skim
Chicken breast halves
1 1/2 Bay Leaves
2 1/4 ts Baking Powder
3/8 ts Salt
1 1/2 Cloves garlic -- minced
3/8 c Celery; chopped
1 1/2 ds Pepper
3/4 Egg -- beaten
3 tb Flour
2 1/4 ts Fresh rosemary -- chopped
1 1/2 c Flour
1 1/2 tb Butter
3/8 c Onions; chopped
3/4 qt Chicken broth
6 Boneless

Original recipe makes 6 Servings



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

Calories Per Serving: 206 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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