Sunday Chicken Stew Recipe
- 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
- 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
- 1. 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.
- 2. 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 6-8 hours or until chicken is tender, vegetables are tender and stew is bubbling.
- 3. 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.
- 4. 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 servings.
1 each: 420 calories, 13g fat (3g saturated fat), 113mg cholesterol, 1403mg sodium, 42g carbohydrate (10g sugars, 5g fiber), 33g protein.
Reviews for Sunday Chicken Stew
"I have been making this one for several years. The only thing I do differently is double the recipe and leave out the pea's. Just personal preference. Wonderful."
"This is a very easy recipe..I have made it twice and the chicken falls off the bone. My family loves the dumplings. I added sweet potatoes."
"I found this recipe in the magazine years ago and I love it. It is a stew and is NOT meant to be creamy. I always make it with chicken thighs and have cooked it with bone in and bone out, depending on what I have around. Do not expect it to be overly flavorful, as the rosemary is the star of this show."
"This was just ok. Even with all of the seasonings, (even adding poultry seasoning, seasoning the chicken, adding the pan juices, etc.), it was STILL bland. I was really suprised. The veggies and chicken cooked well, but not very flavorful. Won't make this one again.....too time consuming for just an average dish."
"It was good, and flavorful, but didn't make enough. Of course my husband made it and followed the recipe to a "T", so unfortunately all the leftovers I was looking forward to are just a pipe dream. If I was to make it again I would double or triple the recipe. I have a family of six, 2 adults, 2 adult sized teen boys, and a 10 and 8 yr old. I need a LOT of food to feed the whole gang."
"I have been preparing this recipe for my family for a couple years now. It is one of our favorite winter comfort dishes.I do make a couple small changes. First of all, I buy boneless, skinless chicken thighs. This saves time in having to do the deboning process. 2nd, I put all the vegies in my crockpot and poor the broth right on top. Brown the chicken and put on top of everything else. I have found no difference in heating the broth before pouring it over all ingredient. Last, my family doesn't like peas so I substitue fresh green beans.Yum Yum"
"I was not impressed by this recipe. The prep is time consuming and the taste was ok but nothing impressive"
"This took a while to make, but is was scrumptious! I made it just like the recipe said, except I forgot to debone the chicken before putting the dumplings on. I deboned it after the dumplings were done, and put the chicken back in the stew, and it was wonderful! I made it for a friend, but I will definitely make again it for my family!"
"Substituting store bought biscuits for the homemade dumplings will cut down on time and the biscuits (in my opinion) cook up better."
"We didn't like anything about this recipe. There was no separation of flavors and, although the dumplings were perfectly cooked, the part contacting the stew disolved very quickly. Soggy bread: yuck!"
"This was perfect for a cold autumn day. It needed a little salt and pepper, but that's an easy thing to add at the table to each persons taste. I would use boneless chicken pieces in the future. My husband and our company really enjoyed it."
"Everyone loved this! It is my favorite chx stew recipe! The dumplings are wonderful and really add to the dish. We use thighs/breasts instead of the whole chicken and it turns out fantastic!"
"Very disappointed with this one. My family and I did not like anything about this one."
"Great comfort food! My family of six all enjoys this. I usually use chicken thighs (for economy's sake, and because the breast pieces tend to leave little splintered bones in the stew). The rosemary flavor is superb and the dumplings were perfect when the recipe is followed as written."
"Very good. Husband prefers boneless chicken breasts but ther flavor is great."
"I have made this recipe many times and my family loves it. Make sure you cook the dumplings long enough and don't open the cover while they are cooking."
"I thought this tasted pretty good, but my family wasn't very pleased it. In the picture it looked like it would have a thick sauce on it, but it didn't turn out that way for me. Also the dumplings were a little mushy, I probably should have let them cook a few more minutes."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.