chicken stew with rosemary-garlic dumplings

How To Make chicken stew with rosemary-garlic dumplings

• 1

  Heat butter in dutch oven over medium heat and brown chicken.
• 2

  Remove chicken and saute onion, celery, and garlic for 5 minutes; sprinkle with flour and mix well.
• 3

  Add broth, sugar, pepper, rosemary, bay leaves and parsley; bring to boil, stirring constantly.
• 4

  Return chicken to pot and spoon sauce over them; cover and bake in a 350 oven for 30 minutes.
• 5

  To prepare the dumplings: Sift flour, baking powder and salt together; cut in the butter until well blended.
• 6

  Combine the egg, rosemary and milk, and add all at once to the dry mixture; blend quickly with a fork, just enough to mix.
• 7

  Remove the pan from the oven and increase the heat to 425.
• 8

  Remove bay leaves; bring to a boil on top of the stove.
• 9

  Shape dough with your hands into sixteen dumplings and drop onto boiling stew; return to the oven and cook, uncovered, for 10 minutes.
• 10

  Add the peas, cover and cook 10 minutes longer.
• 11

  VARIATION: Consider adding some chopped carrots and mushrooms.
• 12

  NOTE: Careful if you use dried rosemary instead of fresh - it gets REAL strong REAL quick!
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