Sunday Chicken Stew Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| 1 broiler/fryer chicken (3 pounds), cut up and skin removed | ||
| Vegetable oil | 2 Tablespoon | |
| Chicken broth | 3 Cup (16 tbs) | |
| 6 large carrots, cut into 1-inch pieces | ||
| 2 celery ribs, cut into 1/2-inch pieces | ||
| Sweet onion | 1 Large, thinly sliced | |
| Dried rosemary | 1 Teaspoon, crushed | |
| Frozen peas | 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) (DUMPLINGS:) | |
| Baking powder | 2 Teaspoon (DUMPLINGS:) | |
| Salt | 1/2 Teaspoon (DUMPLINGS:) | |
| Dried rosemary | 1/2 Teaspoon, crushed (DUMPLINGS:) | |
| Egg | 1 , beaten (DUMPLINGS:) | |
| Milk | 1/2 Cup (16 tbs) (DUMPLINGS:) | |
Directions
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).
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).
Chef
