chicken stew with rosemary-garlic dumplings
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Ingredients For chicken stew with rosemary-garlic dumplings
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2 Tbspbutter
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1/4 cparsley, chopped
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1 lbpeas
- DUMPLING INGREDIENTS
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2 cflour
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1 Tbspbaking powder
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1/2 tspsalt
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1 Tbspbutter, cut up
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1egg, beaten
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2 tsprosemary
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2bay leaves
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1 Tbsprosemary, fresh chopped
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8chicken breasts, boneless and skinless
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1/2 conion, chopped
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1/2 ccelery, chopped
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2garlic cloves, minced
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1/4 cflour
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4 cchicken broth
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1/4 cflour
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1 tspsugar
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1/4 tsppepper
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2/3 cmilk
How To Make chicken stew with rosemary-garlic dumplings
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1Heat butter in dutch oven over medium heat and brown chicken.
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2Remove chicken and saute onion, celery, and garlic for 5 minutes; sprinkle with flour and mix well.
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3Add broth, sugar, pepper, rosemary, bay leaves and parsley; bring to boil, stirring constantly.
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4Return chicken to pot and spoon sauce over them; cover and bake in a 350 oven for 30 minutes.
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5To prepare the dumplings: Sift flour, baking powder and salt together; cut in the butter until well blended.
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6Combine the egg, rosemary and milk, and add all at once to the dry mixture; blend quickly with a fork, just enough to mix.
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7Remove the pan from the oven and increase the heat to 425.
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8Remove bay leaves; bring to a boil on top of the stove.
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9Shape dough with your hands into sixteen dumplings and drop onto boiling stew; return to the oven and cook, uncovered, for 10 minutes.
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10Add the peas, cover and cook 10 minutes longer.
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11VARIATION: Consider adding some chopped carrots and mushrooms.
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12NOTE: Careful if you use dried rosemary instead of fresh - it gets REAL strong REAL quick!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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