Chicken Stew with Rosemary-Garlic Dumplings
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chicken breasts, boneless and skinless
rosemary, fresh chopped
Heat butter in dutch oven over medium heat and brown chicken.
Remove chicken and saute onion, celery, and garlic for 5 minutes; 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 oven for 30 minutes.
To prepare the dumplings: Sift flour, baking powder and 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 and drop onto boiling stew; return to the oven and cook, uncovered, for 10 minutes.
Add the peas, cover and cook 10 minutes longer.
VARIATION: Consider adding some chopped carrots and mushrooms.
NOTE: Careful if you use dried rosemary instead of fresh - it gets REAL strong REAL quick!