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Chicken Stew With Rosemary-Garlic Dumplings

Type: Chicken, Poultry
Serves: 8 people

Recipe Ingredients

  For Stew
2 tablespoons 30mlButter
8   Chicken breast - boneless, sk
1/2 cup 31g / 1.1ozOnion - chopped
1/2 cup 55g / 1.9ozCelery - chopped
2   Garlic - minced
1/4 cup 15g / 0.5ozFlour
4 cups 948mlChicken broth
1/4 cup 15g / 0.5ozFlour
1 teaspoon 5mlSugar
1/4 teaspoon 1.3mlPepper
1 tablespoon 15mlFresh rosemary - chopped
2   Bay leaves
1/4 cup 36g / 1.3ozParsley - chopped
1 lb 454g / 16ozFresh or frozen peas

Recipe Instructions

Recipe by: The Herb Companion, Feb.-Mar.


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!

Chan Downard and Jean Galton


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