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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sunday Chicken Stew Recipe

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This recipe for Sunday Chicken Stew is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c all purpose flour
1 tsp salt
1/2 tsp white pepper
1 broiler/fryer chicken (3 lbs) cut up and skin removed
2 Tbsp oil
3 c 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 tsp dried rosemary, crushed
1 1/2 c frozen peas

DUMPLINGS
1 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1 egg, beaten
1/2 c milk
Directions:
Directions:
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.
In a 5 qt 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.
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 dumpling comes out clean (do not lift the cover while simmering).
Personal Notes:
Personal Notes:
Mom would make chicken and dumplings only once in a while but they were always great!

 

 

 

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