Chicken Stew With Rosemary-garlic Dumplings  Recipe

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Chicken Stew with Rosemary-Garlic Dumplings

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Ingredients

2 Tbsp
butter
8
chicken breasts, boneless and skinless
1/2 c
onion, chopped
1/2 c
celery, chopped
2
garlic cloves, minced
1/4 c
flour
4 c
chicken broth
1/4 c
flour
1 tsp
sugar
1/4 tsp
pepper
1 Tbsp
rosemary, fresh chopped
2
bay leaves
1/4 c
parsley, chopped
1 lb
peas

DUMPLING INGREDIENTS

2 c
flour
1 Tbsp
baking powder
1/2 tsp
salt
1 Tbsp
butter, cut up
1
egg, beaten
2 tsp
rosemary
2/3 c
milk

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy