Cooking Recipe Chicken Stew With Rosemary-Garlic Dumplings *
Recipe Ingredients
Directions
Recipe by: The Herb Companion, Feb.-Mar.
FOR DUMPLINGS:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon butter, cut into several pcs.
1 egg, beaten
2 teaspoons fresh rosemary, chopped
2/3 cup low-fat milk
Heat butter in dutch oven over med. heat & brown chicken. Remove
chicken & saute onion, celery, & garlic for 5 min. Sprinkle with
flour & mix well. Add broth, sugar, pepper, rosemary, bay leaves, &
parsley; bring to boil, stirring constantly. Return chicken to pot
& spoon sauce over them. Cover & bake in a 350 oven for 30 min.
To prepare the dumplings: Sift flour, baking powder, & salt
together. Cut in the butter until well blended. Combine the egg,
rosemary, & milk, & add all at once to the dry mixture; blend quickly
with a fork, just enough to m
Remove the pan from the oven & 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 & drop onto boiling stew. Return to the
oven & cook, uncovered, for 10 min. Add the peas, cover & cook 10
min. longer.
(Consider adding some chopped carrots and mushrooms...)
(Careful if you use dried rosemary instead of fresh - it gets REAL
strong REAL quick!)