Title: Chicken Stew with Rosemary Garlic Dumplings
Categories: Poultry
Yield: 8 Servings

		For stew:
2	tb	Butter
8		Chicken breast, boneless, sk
1/2	c	Onion, chopped
1/2	c	Celery, chopped
2		Cl Garlic, minced
1/4	c	Flour
4	c	Chicken broth
1/4	c	Flour
1	ts	Sugar
1/4	ts	Pepper
1	tb	Fresh rosemary, chopped
2		Bay leaves
1/4	c	Parsley, chopped
1	lb	Fresh or frozen peas

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!)

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