Recipe: Chicken Stew with Rosemary Dumplings (crock pot)

CHICKEN STEW WITH ROSEMARY DUMPLINGS

"This all-in-one meal works especially well in a large slow cooker since it provides plenty of room for the dumplings to cook."

FOR THE STEW:
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 (3 pound) chicken, cut into pieces
1 tablespoon vegetable oil
4 large carrots, peeled, sliced 1 inch thick
2 stalks celery, sliced 1/2 inch thick
1 onion, thinly sliced
1 teaspoon dried rosemary
2 cups chicken stock
1 cup frozen peas
FOR THE DUMPLINGS:*
1 cup all-purpose 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 (optional, for garnish)

TO PREPARE THE STEW:
In a bowl or plastic bag, combine flour, salt and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate.

In a large skillet, heat oil over medium-high heat. Add chicken pieces and cook for 8 to 10 minutes or until brown on all sides. Set aside.

Add carrots, celery, onion and rosemary to Rival Smart-Pot (6-quart crock pot).** Set chicken pieces over vegetables.

Pour 1/2 cup stock into skillet and cook over medium-high heat, scraping up brown bits from bottom of pan. Pour pan juices into slow cooker along with remaining stock.

Cover crock pot and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine.

TO MAKE THE DUMPLINGS:
In a bowl sift together flour, baking powder, rosemary and salt.

In a measuring cup combine 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. (For fluffier dumplings, drop the dough on the chicken pieces rather than into the liquid. This will ensure that the dumplings are steamed and don't become soggy from the liquid. Also, for proper steaming, be sure the stew is piping hot.)

Cover crock pot and cook on HIGH for 25 to 30 minutes or until tester inserted in center of dumpling comes out dean. Serve garnished with fresh rosemary sprigs, if desired.

*To save some time, make the dumplings with 2 cups prepared biscuit mix combined with 1/2 teaspoon crumbled dried rosemary. Add in 3/4 cup milk and stir until lumpy. Continue with recipe as directed.

**Recipe tested in the Rival Smart-Pot. Unless otherwise specified, recipe can be made in any size slow cooker, except the 1 quart. Cooking times will vary. Cooking times for poultry may be longer for larger slow cookers and/or where there is a relatively high proportion of dark to white meat. For predominantly white-meat dishes, be sure to avoid overcooking.

TO PREPARE INGREDIENTS THE NIGHT BEFORE:
This stew can be assembled 12 to 24 hours in advance. Prepare stew ingredients as directed (but without adding peas and dumplings) and refrigerate in slow cooker stoneware. The next day, place stoneware in slow cooker and cook as directed.

COOKING TIP:
In general, if a recipe produces too much liquid at the end of the cooking time, remove the cover, turn to high and reduce the liquid for 30 to 45 minutes. Alternatively, you can remove the solid contents of the slow cooker with a slotted spoon and keep them warm in the oven. Pour the cooking liquid into a saucepan and reduce on the stovetop over high heat, until the sauce has reached the desired consistency.

Makes 4-6 servings
Source: Rival Crock-Pot Simply Savory Cookbook