Chicken Stew with Rosemary-Garlic Dumplings
39
Ingredients
| Stew | |||
| 2 | tablespoons |
butter
|
|
| 8 | each |
chicken breasts
boneless, skinned |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 2 | Cl |
garlic
minced |
* |
| ¼ | cup |
all-purpose flour
|
|
| 4 | cups |
chicken broth
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
sugar
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 1 | tablespoon |
rosemary leaves
fresh, chopped |
|
| 2 | each |
bay leaves
|
* |
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | pound |
green peas
fresh or frozen |
|
| Dumplings | |||
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
butter
cut into several pcs. |
|
| 1 | each |
eggs
beaten |
|
| 2 | teaspoons |
rosemary leaves
frseh, chopped |
|
| ⅔ | cup |
milk
low-fat |
|
Directions
Heat butter in dutch oven over medium heat and brown chicken.
Remove chicken and sauté onion, celery, and garlic for 5 min.
Sprinkle with flour and mix well. Add broth, sugar, pepper, rosemary, bay leaves, and parsley; bring to boil, stirring constantly.
Return chicken to pot and spoon sauce over them.
Cover and bake in a 350℉ (180℃) oven for 30 min.
To prepare the dumplings: Sift flour, baking powder, andamp; 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 mix.
Remove the pan from the oven and 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 andamp; drop onto boiling stew.
Return to the oven and cook, uncovered, for 10 min. Add the peas, cover and cook 10 min. longer.
Nutrition Facts
Serving Size 707g (24.9 oz)
