Receta Chicken Stew With Rosemary Garlic Dumplings

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Raciónes: 6

Ingredientes

Cost per serving $0.59 view details
  • 1 1/2 Tbsp. Butter
  • 6 x Boneless Without skin
  • 3/8 c. Minced onion
  • 3/8 c. Minced celery
  • 1 1/2 x Cloves garlic -- chopped
  • 3 Tbsp. Flour
  • 3/4 quart Chicken broth
  • 3/4 tsp Sugar
  • 1 1/2 dsh Pepper
  • 2 1/4 tsp Fresh rosemary -- minced
  • 1 1/2 x Bay leaves
  • 3 Tbsp. Parsley -- minced 09
  • 1 1/2 c. Flour
  • 2 1/4 tsp Baking pwdr
  • 3/8 tsp Salt
  • 2 1/4 tsp Butter, cool -- cut in Pcs
  • 3/4 x Egg -- beaten
  • 1 1/2 tsp Fresh rosemary -- minced
  • 1/2 c. Lowfat milk, skim Chicken breast halves

Direcciones

  1. Heat the butter in a dutch oven over medium heat and brown the chicken= breasts. Remove the chicken and saute/fry the onion, celery, and garlic for 5= min. Sprinkle with flour and mix well. Add in 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 350 F oven 30 min. Meanwhile, prepare the dumplings.
  2. Sift the flour, baking pwdr, and salt= together. Cut in the butter till well blended. Combine the egg, rosemary,= and lowfat milk, and add in all at once to the dry mix; blend quickly with a= fork, just sufficient to moisten. Remove the pan from the oven and increase the heat to 425 F. 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 min. Add in the peas, cover, and cook 10= min longer.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 205g
Recipe makes 6 servings
Calories 202  
Calories from Fat 50 25%
Total Fat 5.68g 7%
Saturated Fat 3.19g 13%
Trans Fat 0.0g  
Cholesterol 36mg 12%
Sodium 859mg 36%
Potassium 219mg 6%
Total Carbs 30.72g 8%
Dietary Fiber 2.1g 7%
Sugars 2.23g 1%
Protein 6.51g 10%
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