Chicken Stew with Rosemary Dumplings

By Hester

Ingredients

• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 pounds whole chicken , cut up
• 1 tablespoon vegetable oil
• 4 large carrots, peeled & sliced 1"
• 2 celery stalks, sliced 1/2" thick
• 1 onion, thinly sliced
• 1 teaspoon dried rosemary
• 2 cups chicken stock
• 1 cup frozen peas
• DUMPLINGS
• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 egg, lightly beaten
• fresh rosemary sprigs

Preparation

Step 1

In plastic bag, combine flour, salt and pepper, coat chicken. Fry chicken in oil for 8 - 10 minutes until browned on all sides. Set aside.

Add carrots, celery, onion and rosemary to slow cooker. Set chicken pieces over veggies. Pour 1/2 cup chicken stock into skillet and cook over medium-high scraping brown bits from bottom of pan.

Pour pan juices into slow cooker along with remaining stock. Cover and cook on low for 8 - 10 hours or on high for 4 - 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine.

DUMPLINGS: In a bowl, mix flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with fork to make a lumpy dough. Droop dumpling over chicken pieces. Cover and cook on high for 25 - 30 minutes. Serve garnished with fresh rosemary.