Ingredients: |
Ingredients: 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon white pepper 1 broiler/fryer chicken (3 pounds), cut up and skin removed 2 tablespoons canola 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 For dumplings: 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon dried rosemary, crushed 1 egg, lightly beaten 1/2 cup 2% milk
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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. Remove chicken; when cool enough to handle, remove meat from the bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker. 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 dumpling comes out clean (do not lift the cover while simmering). |