SUNDAY CHICKEN STEW WITH DUMPLINGS

1/2 c all purpose flour

1 t salt

1/2 t pepper

1 whole chicken, cut up and skin removed – HT Whole Fryer Chicken .77/lb.

2 T vegetable oil – Wesson 32 oz./3.59

3 c chicken broth – Rachel Ray 32 oz./2/4.00 or Kitchen Basics 32 oz./2.99

6 large carrots, cut into 1″ pieces

2 celery stalks, cut into 1/2″ pieces

1 large sweet onion, thinly sliced – Sweet Yellow Peruvian 1.49/lb.

1 t rosemary

1 1/2 c frozen peas

In a large resealable plastic bag, mix flour, salt & pepper.  Add chicken a few pieces at a time and shake to coat.  In a large skillet brown chicken in oil, remove, add broth to skillet and bring to a boil.  In a 5 qt. slow cooker, place celery, carrots, and onion on bottom.  Sprinkle with rosemary.  Place chicken on top and pour broth over all.  Cover and cook on low for 6-7 hours until chicken is done through, add peas.  Cover and turn heat to high.

Dumplings:

1 c all purpose flour

2 t baking powder

1/2 t salt

1/2 t rosemary

1 egg, beaten – HT Naturals Large Grade A brown eggs – 2.89

1/2 c milk – HT gallon/2.97

In a small bowl combine dry ingredients.  Combine egg and milk, stir into dry ingredients.  Drop by heaping teaspoon into chicken mixture.  Cover and cook on high 25 – 30 minutes.