Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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