Chicken Stew with Rosemary-Garlic Dumplings

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.