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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 6 |
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Ingredients:
1/2 cup flour |
1 teaspoon salt |
1/2 teaspoon white pepper |
1 broiler (3 lbs.) or 1 broiler-fryer chicken, cut up and skin removed (3 lbs.) |
2 tablespoons vegetable oil |
3 cups chicken broth |
6 large carrots, cut into 1 inch pieces |
2 celery ribs, cut into 1/2 inch pieces |
1 large sweet onion, thinly sliced |
1 teaspoon dried rosemary, crushed |
1 1/2 cups frozen peas |
1 cup flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon dried rosemary, crushed |
1 egg, beaten |
1/2 cup milk |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil; remove and keep warm. Gradually add broth to the skillet; bring to a boil.
2. In a 5 quart slow cooker, layer the carrots, celery and onion; sprinkle with rosemary. Add the chicken and hot broth. Cover and cook on low for 6-7 hours or until chicken juices run clear, vegetables are tender and stew is bubbling. Stir in peas.
3. For dumplings, in a small bowl, combine the flour, baking powder, salt and rosemary. Combine the egg and milk; stir into dry ingredients. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and cook on high for 25-30 minutes or until a toothpick inserted in a dumplings comes out clean [do not lift the lid while simmering].
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