Difficulty: Easy - for beginners
Serves: 4 servings
2 tablespoon(s) vegetable oil
6 large (about 3 1/4 pounds) chicken-breast halves, skin removed
2 teaspoon(s) salt
4 large carrots, sliced 1 inch thick
2 large celery stalks, sliced 1/4 inch thick
1 medium onion, diced
2 teaspoon(s) baking powder
1 1/2 teaspoon(s) chopped fresh rosemary , or 1/2 teaspoon dried rosemary leaves, crushed
1 cup(s) (plus 2 tablespoons) all-purpose flour
1 1/2 cup(s) milk
1 large egg
1 can(s) (14- to 14 1/2-ounce) chicken broth , or 1 3/4 cups homemade chicken broth
1/4 teaspoon(s) ground black pepper
1 package(s) (10-ounce) frozen peas, thawed
Rosemary sprigs for garnish
1.In 8-quart Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Add 3 chicken-breast halves; sprinkle with 1/4 teaspoon salt and cook until chicken is lightly browned, 8 to 10 minutes. Transfer chicken to bowl. Repeat with remaining chicken and 1/4 teaspoon salt.
2.In drippings and remaining 1 tablespoon vegetable oil, cook carrots, celery, and onion until vegetables are browned and tender, about 10 minutes, stirring frequently.
3.While vegetables are cooking, prepare dumplings: In small bowl, mix baking powder, rosemary, 1 cup flour, and 1/2 teaspoon salt. In cup, mix 1/2 cup milk with egg. Stir milk mixture into flour mixture just until blended.
4.Return chicken to Dutch oven; add chicken broth, pepper, 1 teaspoon salt, and 2 cups water; heat to boiling. Drop dumpling mixture by rounded tablespoons on top of chicken and vegetables to make 12 dumplings. Cover; reduce heat to low and simmer 15 minutes.
5.Transfer dumplings, chicken, and vegetables to large bowl, reserving broth in Dutch oven.
6.In cup, mix remaining 2 tablespoons flour with remaining 1 cup milk until blended; stir into broth mixture. Heat to boiling over high heat; boil 1 minute to thicken slightly. Add peas and heat through. Return chicken, dumplings, and vegetables to Dutch oven. Garnish with rosemary sprigs.