Ingredients
1/2 cup all-purpose flour1 teaspoon salt1/2 teaspoon white pepper1 broiler/fryer chicken (3 pounds), cut up and skin removed2 tablespoons canola oil3 cups chicken broth6 large carrots, cut into 1-inch pieces2 celery ribs, cut into 1/2-inch pieces1 large sweet onion, thinly sliced1 teaspoon dried rosemary, crushed1-1/2 cups frozen peasDUMPLINGS:1 cup all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon dried rosemary, crushed1 large egg, lightly beaten1/2 cup 2% milk
Preparation
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 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. Cook, covered, on low until chicken and vegetables are tender and stew is bubbling, 6-8 hours.
Remove chicken; when cool enough to handle, remove meat from the bones and discard bones. Cut meat into bite-sized pieces and return to the slow cooker. Stir in 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 the cover while simmering) for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean.
