Shine Fm Blog
Home Shine Fm Blog Sunday Chicken Stew
Sunday Chicken Stew
Posted by Annette Jennings | POST A COMMENT
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 broiler/fryer chicken (3 pounds), cut up and skin removed
- 2 tablespoons canola oil
- 3 cups chicken broth
- 6 large carrots, cut into 1-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 1 large sweet onion, thinly sliced
- 1 teaspoon dried rosemary, crushed
- 1-1/2 cups frozen peas
- DUMPLINGS:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1 egg, lightly beaten
- 1/2 cup 2% milk
Directions
- In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake 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. Cover and cook on low for 6-7 hours or until chicken juices run clear, vegetables are tender and stew is bubbling.
- Remove chicken; when cool enough to handle, remove meat from the bones and discard bones. Cut meat into bite-size 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 for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6
Email your Family Favourite Supper or Dessert recipe in to:
All recipe submissions go in for a weekly draw each Friday for a gorgeous Apron from: Candy Apple Apparel and our latest featured cook book: Mennonite Girls Can Cook
.
Hope you'll join us on facebook for 88.9
Shine FM - The Supper Club!
Know someone who should know about this? 