Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Chicken Stew with Rosemary Dumplings

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pounds whole chicken , cut up
  • 1 tablespoon vegetable oil
  • 4 large carrots, peeled & sliced 1"
  • 2 celery stalks, sliced 1/2" thick
  • 1 onion, thinly sliced
  • 1 teaspoon dried rosemary
  • 2 cups chicken stock
  • 1 cup frozen peas
  • DUMPLINGS
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • fresh rosemary sprigs

Details

Servings 6

Preparation

Step 1

In plastic bag, combine flour, salt and pepper, coat chicken. Fry chicken in oil for 8 - 10 minutes until browned on all sides. Set aside.

Add carrots, celery, onion and rosemary to slow cooker. Set chicken pieces over veggies. Pour 1/2 cup chicken stock into skillet and cook over medium-high scraping brown bits from bottom of pan.

Pour pan juices into slow cooker along with remaining stock. Cover and cook on low for 8 - 10 hours or on high for 4 - 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine.

DUMPLINGS: In a bowl, mix flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with fork to make a lumpy dough. Droop dumpling over chicken pieces. Cover and cook on high for 25 - 30 minutes. Serve garnished with fresh rosemary.

You'll also love

Review this recipe

Cozy Chicken And Dumplings Chicken and Dumplings