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 Eggland's Best Egg, lightly beaten
- 1/2 cup 2% milk
- 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 6-8 hours or until chicken is tender, 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 servings.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Sunday Chicken Stew(9)
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Perfect, homey, comfort food, chicken stew. I used chicken thighs (it's what I had on hand) and the chicken turned out so moist and the dumplings were awesome. The smell while it was cooking was also divine. We will be making this one again.
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.
My husband and I thought this was pretty good, but not great. I think I'll go back to my standard chicken and dumplings although I may make these dumplings instead of my regular. This recipe was filling, but my personal preference is for a creamier, soupier chicken and dumplings.
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