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Sunday Chicken Stew

Source of Recipe

From "Taste of Home Grandma's Favorites"


Recipe Introduction

"We have this dish on Sunday, so I too can have a day off. I prepare the veggies the night before and, in the morning, brown the chicken and assemble everything in a slow cooker before I go to church. Be sure to see the stovetop directions, too, if that cooking method fits your schedule better."

List of Ingredients

â—¦ ½ cup all-purpose flour
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon white pepper
â—¦ 1 broiler/fryer chicken (3 pounds), cut up and skin removed
â—¦ 2 tablespoons canola oil
â—¦ 3 cups chicken broth
â—¦ 6 large carrots, cut into 1-inch pieces
â—¦ 2 celery ribs, cut into ½-inch pieces
â—¦ 1 large sweet onion, thinly sliced
â—¦ 1 teaspoon dried rosemary, crushed
â—¦ 1½ cups frozen peas

Dumplings:
â—¦ 1 cup all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon dried rosemary, crushed
â—¦ 1 large egg, lightly beaten
â—¦ ½ cup milk



Recipe

In a large shallow dish, combine the flour, salt, and pepper; add chicken, a few pieces at a time, and turn to coat. In a large skillet, brown the chicken in oil; remove and keep warm. Gradually add broth to the skillet; bring to a boil.

In a 5-quart slow cooker, layer the carrots, celery and onion; sprinkle with rosemary. Add chicken and hot broth. Cover and cook on low until the chicken and vegetables are tender and stew is bubbling, for 6 to 8 hours. Remove chicken; when cool enough to handle, remove meat from the bones and discard bones. Cut the meat into bite-size pieces and return to the slow cooker. Stir in the 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 (do not lift cover while stew is simmering), 25 to 30 minutes until a toothpick inserted in a dumpling comes out clean.


Makes 6 servings


• Stovetop Sunday Chicken Stew:
In a Dutch oven, brown chicken as directed; add broth to the pan. Add rosemary. Cover and simmer for 1 hour. Add the vegetables; cover and simmer 30 minutes longer. Cut chicken and prepare dumplings as directed. Cover and simmer (do not lift cover while simmering) about 20 minutes until a toothpick inserted in a dumpling comes out clean.