---------- Recipe via Meal-Master (tm) v8.03
 
      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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