Preparation:
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 350F oven 30 minutes.
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 420F. 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. |
