Sunday Chicken Stew

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon 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

Recipe

• 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].