Chicken Stew with Rosemary-Garlic Dumplings

Chicken Stew With Rosemary-garlic Dumplings  Recipe

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

  • 2 c
  • 1 Tbsp
    baking powder
  • 1/2 tsp
  • 1 Tbsp
    butter, cut up
  • 1
    egg, beaten
  • 2 tsp
  • 2/3 c

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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About Chicken Stew with Rosemary-Garlic Dumplings

Course/Dish: Chicken
Other Tag: Quick & Easy

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