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Sunday Chicken Stew

the.instructor's picture
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  White pepper 1⁄2 Teaspoon
  Broiler-fryer chicken 3 Pound, cut up and skin removed (1 Piece)
  Vegetable oil 2 Tablespoon
  Chicken broth 3 Cup (48 tbs)
  Carrots 6 Large, cut into 1-inch pieces
  Celery ribs 2 , cut into 1/2-inch pieces
  Sweet onion 1 Large, thinly sliced
  Dried rosemary 1 Teaspoon, crushed
  Frozen peas 1⁄2 Cup (8 tbs)
For dumplings
  All purpose flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon, crushed
  Egg 1 , beaten
  Milk 1⁄2 Cup (8 tbs)

In a large resealable plastic bag, combine the flour, salt and pepper; add the chicken, a few pieces at a time, and shake to coat.
In a large skillet, brown the chicken in oil; remove and keep warm.
Gradually add the broth to the skillet; bring to aboil.
In a 5-qt. slow cooker, layer carrots, celery and onion; sprinkle with rosemary.
Add the chicken and hot broth.
Cover and cook on low for 6-7 hours or until the chicken juices run clear, vegetables are tender and stew is bubbling.
Stir in peas.
For dumplings, in a small bowl, combine flour, baking powder, salt and rosemary.
Combine egg and milk; stir into the dry ingredients.
Drop by heaping teaspoonfuls onto the simmering chicken mixture.
Cover and cook on high for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Recipe Summary

Difficulty Level: 
South American
Main Dish

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Sunday Chicken Stew Recipe