Sunday Chicken Stew
|All purpose flour||1⁄2 Cup (8 tbs)|
|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)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||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).