Page 34 - One-Dish Meals

Chicken with Rosemary

Dumplings

It’s not hard to cook melt-in-your-mouth dumplings. Just be sure that,
during cooking, the pot stays covered and that the cooking liquid never
exceeds a simmer. We used chicken breasts to shorten the prep and
cooking time.
P R E P 15 minutes C O O K 1 hour M A K E S 6 main-dish servings

1
2 tablespoons vegetable oil 1 ⁄2 teaspoons chopped fresh
1
rosemary or ⁄2 teaspoon dried
6 large bone-in chicken-breast halves
1
(3 ⁄4 pounds), skin removed rosemary, crumbled
1 teaspoon salt
4 large carrots, peeled and cut into
1-inch pieces 1 large egg
1
2 large stalks celery, cut into 1 ⁄2 cups milk
1 ⁄4-inch-thick slices
2 cups water
1 medium onion, finely chopped 1
1 can (14 ⁄2 ounces) low-sodium
3
1 cup plus 2 tablespoons all-purpose chicken broth or 1 ⁄4 cups
flour Chicken Broth (page 9)
2 teaspoons baking powder 1 ⁄4 teaspoon ground black pepper
1 package (10 ounces) frozen peas

1. In 8-quart Dutch oven, heat 1 tablespoon oil over medium-high heat
until very hot. Add 3 chicken-breast halves; cook until golden brown,
about 5 minutes per side. With slotted spoon, transfer chicken pieces to
bowl as they are browned. Repeat with remaining chicken.

2. Add remaining 1 tablespoon oil to drippings in Dutch oven. Add car-
rots, celery, and onion and cook, stirring frequently, until vegetables are
golden brown and tender, about 10 minutes.
3. Meanwhile, prepare dumplings: In small bowl, combine 1 cup flour,
baking powder, rosemary, and ⁄2 teaspoon salt. In cup, with fork, beat egg
1
with ⁄2 cup milk. Stir egg mixture into flour mixture until just blended.
1
4. Return chicken to Dutch oven; add water, broth, pepper, and remaining
1 ⁄2 teaspoon salt. Heat to boiling over high heat. Drop dumpling mixture

34 Soups & Stews