Chicken Stew With Rosemary Dumplings

In a bowl or plastic bag, combine flour, salt and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate. In a large nonstick skillet, heat oil over medium high heat.

Add chicken pieces and cook for 8 to 10 minutes or until brown on all sides. Set aside.

Add carrots, celery, onion and rosemary to slow cooker. Set chicken pieces over vegetables. Pour 1/2 cup stock into skillet and cook over medium high heat, scraping up brown bits from bottom of pan.

Pour pan juices into slow cooker along with remaining stock. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine.

For Dumplings: In a bowl, sift together flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture.

Stir with a fork to make a lumpy dough, do not overmix; lumps are fine. Drop dumpling mixture over chicken pieces.

Cover and cook on high for 25 to 30 minutes or until tester inserted in center of dumpling comes out clean.