Chicken Stew with Rosemary Dumplings
1/2 cup (125 mL) all-purpose flour
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) black pepper
1 (3 pound - 1.5 kg) whole chicken about, cut into pieces
1 tablespoon (15 mL) vegetable oil
4 large carrots, peeled and sliced 1-inch (2.5 cm) thick
2 stalks celery, sliced, 1/2 inch (1 cm) thick
1 onion, thinly sliced
1 teaspoon (5 mL) dried rosemary
2 cups (500 mL) chicken stock
1 cup (250 mL) frozen peas
1 cup (250 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) dried rosemary
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL) milk
1 egg, lightly beaten
Fresh rosemary sprigs
In a bowl or plastic bag, combine flour, salt and pepper.
In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate.
In a large nonstick skillet, heat oil over medium-high heat.
Add chicken pieces and cook for 8 to 10 minutes or until brown on all sides. Set aside.
Add carrots, celery, onion and rosemary to slow cooker.
Set chicken pieces over vegetables.
Pour 1/2 cup (125 mL) stock into skillet and cook over medium-high heat, scraping up brown bits from bottom of pan.
Pour pan juices into slow cooker along with remaining stock.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until vegetables are tender and stew is bubbling.
Add peas and stir gently to combine.
Dumplings: In a bowl, sift together flour, baking powder, rosemary and salt.
In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not over-mix - lumps are fine).
Drop dumpling mixture over chicken pieces.
Cover and cook on HIGH for 25 to 30 minutes or until tester inserted in center of dumpling comes out clean.
Yield: 4 to 6 servings
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