6 large   (3 1/4 lb.) bone-in chicken breast halves, skin removed

4 large   carrots, peeled and cut into 1-inch pieces

2 large   stalks celery, cut into 1/4-inch-thick slices

1 medium onion, finely chopped

1 C. all-purpose flour

2 T. all-purpose flour

2 tsp. baking powder

1 ½ tsp. chopped fresh rosemary

1/2 tsp. dried rosemary may be substituted for fresh rosemary

1 tsp. salt

1 large   egg

1 ½ C.    milk

2 C. water

1 can (14 1/2 oz.) low-sodium chicken broth

1/4 tsp. ground black pepper

1 oz. (10 oz.) frozen peas

 

In 8-quart Dutch oven, heat 1 T. oil over medium-high heat until very hot. Add 3 chicken breast halves; cook until golden brown, about 5 minutes per side. With tongs, transfer chicken pieces to bowl as they are browned. Repeat with remaining chicken. Add remaining 1 T. oil to drippings in Dutch oven. Add carrots, celery, and onion and cook, stirring frequently, until vegetables are golden brown and tender, about 10 minutes. Prepare dumplings: In small bowl, combine 1 C. flour, baking powder, rosemary, and 1/2 tsp. salt. In C., with fork, beat egg with 1/2 C. milk. Stir egg mixture into flour mixture until just blended. Return chicken to Dutch oven; add water, broth, pepper, and remaining 1/2 tsp. salt. Heat to boiling over high heat. Drop dumpling mixture by rounded T. on top of chicken and vegetables to make 12 dumplings. Reduce heat; cover and simmer 15 minutes. With slotted spoon, transfer dumplings, chicken, and vegetables to serving bowl; keep warm. Reserve broth in Dutch oven. In a small bowl blend remaining 2 T. flour with remaining 1 C. milk until smooth; stir into broth mixture. Heat to boiling over high heat; boil 1 minute to thicken slightly. Add peas and heat through. Pour sauce over chicken and dumplings.

 

Yield: 6 servings

Calories: 437

Fat: 10g

Fiber: