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1/3 cup 83 mlflour
1 tsp 5 mlsalt
½ tsp 3 mlpepper
3 lbs 1.4 kgchicken pieces
1 Tbsp 15 mloil/butter/margarine
4 large peeled and sliced carrots
2 stalks sliced celery
1 diced onion
1 tsp 5 mldried rosemary (crumbled)
2 cups 500 mlstock/wine/water
1 cup 250 mlfrozen peas
Dumplings:
2 cups 500 mlflour
4 tsp 20 mlbaking powder
1 tsp 5 mldried rosemary (crumbled)
½ tsp 3 mlsalt
1 cup 250 ml milk
2 lightly beaten eggs
fresh rosemary sprigs

In a large kettle, COOK 1/3 cup83 ml flour, 1 tsp 5 mlsalt, pepper, chicken and oil over medium-high heat until chicken is brown on all sides (about 10 minutes)
ADD carrots, celery, onion, 1 tsp 5 mlrosemary and stock. COOK over medium-low heat for 1 hour.
ADD peas. STIR gently.
In a bowl, SIFT together 2 cups 500 ml flour, baking powder, 1 tsp 5 ml rosemary and ½ tsp 3 mlsalt.
In a measuring cup, combine milk and egg. MIX WELL. ADD to flour mixture.
STIR to make a lumpy dough.
DROP mixture over stew. COVER and COOK on medium-high for 15–20 minutes.
TEST by inserting skewer or chopstick in center of dumpling. It should come out clean.
SERVE garnished with fresh rosemary sprigs.

For Slow-Cooker:
In a large skillet, COOK flour, salt, pepper chicken and oil over medium-high heat until chicken is brown on all sides (about 10 minutes)
MEANWHILE, ADD carrots, celery, onion,1 tsp 5 mlrosemary and 1½ cups375 ml stock to slow-cooker.
SET chicken pieces over vegetables.
POUR ½ cup 125 mlstock into skillet and COOK over medium-high heat, scraping up brown bits from bottom of skillet. POUR pan juices into slow cooker.
COVER and COOK on low for 8–10 hours or high for 4–6 hours.
ADD peas and STIR gently.
MAKE dumpling mixture as above.
DROP dumpling mixture over chicken pieces. COVER and COOK on high for 25–30 minutes.
TEST and SERVE as above.

Notes: Serves 5. Refrigerate for 1 day. Stew can be frozen – after heating, dumplings can be made and cooked on top.