1 cup all-purpose flour
frying or stewing chicken,
cut into serving pieces and skinned
celery stalk, sliced
carrots, peeled and sliced
cup fresh or frozen peas
cups all-purpose flour
tablespoon baking power
tablespoons unsalted butter
cup chopped fresh parsley
the flour and salt in a resealable plastic bag. Add the chicken to the
bag several pieces at a time, and shake to coat completely. Heat a
large sauté pan over medium-high heat and add 2 tablespoons
of the oil. Add the chicken and cook, turning once, for 5-7 minutes,
until browned on both sides. Using tongs, transfer to paper towels to
drain, then place in the slow cooker.
|Add the onion and
the remaining flour in the bag and shake to coat. Set the
sauté pan over medium-high heat and add the remaining 1
tablespoon of oil.
Add the onion and celery and sauté, stirring frequently, for
10-15 minutes, until browned. Gradually add the stock, stirring to
scrape up the browned bits from the bottom of the pan. Cook for 10-15
minutes, until the sauce is somewhat thickened. Stir in the carrots,
marjoram, and salt and pepper to taste. Pour over the chicken in the
Cover and cook on low heat for
3 1/2 hours, then on high for 30 minutes before dropping in the
To prepare the dumplings,
combine the flour, baking powder, and salt in a bowl. Stir to blend.
Bring the butter and milk to a simmer in a saucepan over medium heat.
Drizzle into the dry ingredients and mix well. This will be a fairly
Using a large spoon or your
hands, form the dough into 6 loose ovals or rounds, about 2 inches in
Add the peas to the slow
cooker and mix well. Place the dumplings on top of the stew. Cover and
cook on high for 30 minutes, or until a toothpick inserted in a
dumpling comes out clean.
Remove and discard the
marjoram. Spoon the stew into shallow bowls, dividing the chicken and
dumplings evenly. Garnish with the parsley and serve immediately.