 |
Prep Time: 0 Minutes Cook Time: 450 Minutes |
Ready In: 450 Minutes Servings: 6 |
|
Fall is upon us and I am beginning to pull out my soup and stew recipes. Hope you like it. Ingredients:
1/2 cup all purpose flour |
1 teaspoon salt |
1/2 teaspoon white pepper |
1 - 3 pound fryer chicken, cut up and skin removed |
2 tablespoons vegetable oil (i use canola oil) |
3 cups chicken broth |
6 large carrots, cut up 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 sweet peas |
dumplings |
1 cup all purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon dried rosemary, crushed |
1 jumbo egg, beaten |
1/2 cup milk |
Directions:
1. In a large resealable plastic bag, combine flour, salt & pepper.
2. Add chicken, a few pieces at a time and shake to coat.
3. In a large skillet, brown chicken in oil, remove and keep warm.
4. Gradually add broth to the skillet; bring to a boil.
5. In a 5 quart slow cooker, layer the carrots, celery and onion; sprinkle with rosemary.
6. Add the chicken and hot broth.
7. Cover and cook on low for 6-7 hours or until chicken juices run clear, vegetables are tender and stew is bubbling.
8. Stir in peas.
9. ~~~~~~~~~~~~~~~
10. For dumplings:
11. In a small bowl, combine the flour, baking powder, salt and rosemary.
12. Combine the egg and milk; stir into dry ingredients.
13. Drop by heaping teaspoonfuls onto simmering chicken mixture.
14. Cover and cook on high for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean (don't lift cover while dumplings are simmering).
15. There is a lot of prep time but it's worth it (I'm including cleaning the chicken, browning, etc....)
16. 6 Servings
|
|