Recipe for cooking chicken stew with rosemary dumplings

Soups for Salads :: Stews

Chicken Stew with Rosemary Dumplings

Servings 4 to 6.

1/2 C. (125 mL) flour
1 tsp. (5 mL) salt
1/2 tsp. (2 mL) black pepper
1 (3 lb. - 1.5 kg) whole chicken about, cut into pieces
1 Tbsp. (15 mL) canola oil
4 lrg. carrots, peeled and sliced 1-in. (2.5 cm) thick
2 stalks celery, sliced, 1/2 in. (1 cm) thick
1 onion, thinly sliced
1 tsp. (5 mL) dried rosemary
2 C. (500 mL) chicken stock
1 C. (250 mL) frozen peas

Rosemary Dumplings
1 C. (250 mL) flour
2 tsp. (10 mL) baking powder
1/2 tsp. (2 mL) dried rosemary
1/2 tsp. (2 mL) salt
1/2 C. (125 mL) milk
1 egg, lightly beaten
Fresh rosemary sprigs

In a bowl or plastic bag, Mix together flour, salt and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate.

In a lrg. nonstick skillet, heat oil over med.-high heat. Add chicken pieces and cook for 8 to 10 min. or until brown on all sides. Set aside.

Add carrots, celery, onion and rosemary to crockpot. Set chicken pieces over vegetables.

Pour 1/2 C. (125 mL) stock into skillet and cook over med.-high heat, scraping up brown bits from bottom of pan. Pour pan juices into crockpot along with remaining stock. Cover and cook on LOW for 8 to 10 hr. or on HIGH for 4 to 6 hr., until vegetables are tender and stew is bubbling. Add peas and stir gently to Mix together.

Dumplings: In a bowl, sift together flour, baking powder, rosemary and salt. In a measuring C. Mix together milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix - lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on HIGH for 25 to 30 min. or until tester inserted in centre of dumpling comes out clean.