Chicken Stew With Rosemary-Garlic Dumplings

Course : Dumplings
Serves: 8
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1 1/2 tablespoons butter
6 pieces boneless chicken breast halves without skin
3/8 cup chopped onion
3/8 cup chopped celery
1 1/2 cloves garlic
3 tablespoons flour
3/4 quart chicken broth
3/4 teaspoon sugar
1 1/2 dashes pepper
2 1/4 teaspoons fresh rosemary -- chopped
1 1/2 piece bay leaves
3 tablespoons parsley -- chopped
1 1/2 cups flour
2 1/4 teaspoons baking powder
3/8 teaspoon salt
2 1/4 teaspoons butter, cold -- cut in pieces
3/4 large egg -- beaten
1 1/2 teaspoons fresh rosemary -- chopped
1/2 cup milk, skim

Preparation / Directions:

Heat the butter in a dutch oven over medium heat and brown the chicken breasts. Remove the chicken and saute the onion, celery, and garlic for 5 minutes. Sprinkle with flour and mix well. Add the broth, sugar, pepper, rosemary, bay leaves, and parsley; bring to a boil, stirring constantly. Return the chicken breasts to the pot and spoon the sauce over them. Cover and bake in a 350F oven 30 minutes. Meanwhile, prepare the dumplings. Sift the 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 moisten. Remove the pan from the oven and increase the heat to 420F. Remove the bay leaves. Brind 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.

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