Chicken with Rosemary Dumplings

It doesn't take hours to make a stew when you're using chicken breasts. And the tender dumplings will melt in your mouth.

Preparation time: 15 minutes
Cooking time: 1 hour
Makes: 6 servings

Ingredients:

• 2 tbsps vegetable oil
• 6 large bone-in chicken breast halves (1.5kg), 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 cup plus 2 tbsps all-purpose flour
• 2 tsps baking powder
• 1-1/2 tsps chopped fresh rosemary or 1/2 tsp dried rosemary, crumbled
• 1 tsp salt
• 1 large egg
• 1-1/2 cups milk
• 2 cups water
• 1 can (400g) low-sodium chicken broth or 1-3/4 cups homemade
• 2 tbsps Fibresure
• 1/4 tsp ground black pepper
• 1 package (400g) frozen peas

Directions:

In 7.5L Dutch oven, heat 1 tbsp oil over medium-high heat until very hot. Add 3 chicken breast halves; cook until golden brown, about 5 minutes per side. Transfer to bowl. Repeat with remaining chicken.

Add remaining 1 tbsp 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. Meanwhile, prepare dumplings: In small bowl, combine 1 cup flour, baking powder, rosemary, and 1/2 tsp salt. In cup, with fork, beat egg with 1/2 cup milk. Stir egg mixture into flour mixture until just blended.

Return chicken to Dutch oven; add water, broth, Fibresure, pepper, and remaining 1/2 tsp salt. Heat to boiling over high heat. Drop dumpling mixture by rounded tbsps 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 cup, blend remaining 2 tbsps flour with remaining 1 cup 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.

Per serving:

About 437 calories (21 percent calories from fat), 46g protein, 38g carbohydrate, 10g total fat (3g saturated), 137mg cholesterol, 951mg sodium, 8g fibre.