For stew: 2 tb Butter
8 Chicken breast, boneless, sk
1/2 c Onion, chopped
1/2 c Celery, chopped
2 Cl Garlic, minced
1/4 c Flour
4 c Chicken broth
1/4 c Flour
1 ts Sugar
1/4 ts Pepper
1 tb Fresh rosemary, chopped
2 Bay leaves
1/4 c 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!) —–