Recipe - Chicken Stew With Rosemary-Garlic Dumplings

1 One half tablespoon Butter
6 Boneless
Without skin
3/8 cup Chopped onion
3/8 cup Chopped celery
1 One half Cloves garlic minced
3 tablespoon Flour
Three fourths qt Chicken broth
Three fourths teaspoon Sugar
1 One half ds Pepper
2 One fourth teaspoon Fresh rosemary chopped
1 One half Bay leaves
3 tablespoon Parsley chopped
=09
1 One half cup Flour
2 One fourth teaspoon Baking powder
3/8 teaspoon Salt
2 One fourth teaspoon Butter, cold cut in
Pieces
Three fourths Egg beaten
1 One half teaspoon Fresh rosemary chopped
One half cup Milk, skim
Chicken breast halves

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 350=B0F oven 30 minutes.=20 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 425=B0F. 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.=20

Recipe By : The Herb Companion, FebMar 95 p66

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip