Chicken Stew with Rosemary-Garlic Dumplings
Submitted by momtotrav
Browned chicken breasts in a thick, savory gravy topped with fluffy rosemary-garlic dumplings and sweet green peas. A cozy Dutch oven dinner that fills the kitchen with the scent of fresh herbs.
YIELD
1 batchPREP
25 minCOOK
1 hrsREADY
1 hrsWhen the weather turns cold, this is the stew you want simmering away in your Dutch oven.
Chicken breasts get browned in butter, then nestle into a thick gravy built from onions, celery, garlic, and chicken broth thickened with a flour roux.
Fresh rosemary and parsley perfume the whole pot while it bakes.
Then come the dumplings. Hand-shaped from a quick dough laced with more rosemary, they puff up on top of the bubbling stew into pillowy, herb-flecked clouds.
Green peas go in at the very end, adding a burst of color and sweetness.
Pro Tips
- Don’t overwork the dumpling dough; a few quick stirs with a fork keeps them light and tender
- Shape dumplings with damp hands so the dough doesn’t stick
- Fresh rosemary makes a noticeable difference in both the stew and the dumplings; dried works but use half the amount
- Remove bay leaves before adding the dumplings so nobody bites into one
Ingredients
Directions
Heat butter in dutch oven over medium heat and brown chicken.
Remove chicken and sauté onion, celery, and garlic for 5 min.
Sprinkle with flour and mix well. Add broth, sugar, pepper, rosemary, bay leaves, and parsley; bring to boil, stirring constantly.
Return chicken to pot and spoon sauce over them.
Cover and bake in a 350℉ (180℃) oven for 30 min.
To prepare the dumplings: Sift flour, baking powder, andamp; 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 mix.
Remove the pan from the oven and 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 andamp; drop onto boiling stew.
Return to the oven and cook, uncovered, for 10 min. Add the peas, cover and cook 10 min. longer.
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