Chicken & Herb Dumplings

prep time:: 15 min
total time:: 1 hr , 15 minutes

Makes 6 servings

Emily

Make this in the slow cooker, and have a yummy dinner when the day is done.

ingredients

1 chicken (5 lbs.), cut into 8 pieces
1 1/2 cups all-purpose flour, divided
2 Tbsp. vegetable oil
2 cups baby carrots
4 stalks celery, cut into 2" pieces
1 can (14.5 oz.) chicken broth
1 pkg. (1.4 oz.) onion soup mix
1/2 cup white wine
1/2 tsp. each thyme and marjoram
2 tsp. baking powder
1 tsp. salt
1/2 cup whole milk
1 egg, lightly beaten
2 tsp. chopped fresh rosemary

directions

1
Season chicken with salt and pepper, if desired, coat with 1/2 cup flour. In Dutch oven, brown chicken in oil 6 minutes. Remove chicken. Discard all but 1 Tbsp. drippings. Return chicken to pot with any juices. Add carrots and celery.
2
In bowl, combine next 5 ingredients; add to Dutch oven. Cover; simmer 1 hour, or until thermometer inserted in meat, not touching bone, reads 180 degrees.
3
In bowl, combine baking powder, salt and remaining flour. In separate bowl, combine milk, egg and rosemary; stir into flour mixture. During last 12 minutes, drop into chicken. Cook until toothpick inserted in dough comes out clean.

notes

Slow Cooker Directions: In skillet, brown floured chicken in oil. Layer carrots, celery, chicken and broth mixture. Cover; cook 4 hrs. on high or 6 hrs. on low. (Do not remove lid.) Make dough; add to pot during last 25 min.

Source: Sandie