°2 ½ lb whole chicken
°6 carrot(s), peeled
°1 cup celery, sliced
°6 potato(es), medium, with skin
°1 cup onion(s)
°1 bay leaf
°1 sprig rosemary, fresh, fresh
°6 cups water
°1 cup frozen peas
°3 tbsp. tablespoon whole wheat flour
°½ tsp. black pepper
°½ t. salt
°2 tbsp. 1 tbsp cold water Dumplings
°¼ cup cornmeal (polenta)
°1 cup whole wheat flour
°2 tbsp. yeast
°½ cup 2% milk
°2 tbsp. tablespoon olive oil, extra virgin
Slice the celery and chop the onions. Place in a large pot with lid. Add bay leaf, rosemary, chicken and water and simmer, covered, for 45 minutes or until chicken is fully cooked and easy to pull off the bone.
Remove the chicken from the heat and let cool. Remove and discard the skin and cut the chicken into pieces with the bones. Discard the bay leaf.
Washing potatoes and cut to quarters . Cut the carrots into quarters (or halves depending on size) lengthwise and add the vegetables and the salt and black pepper to the hot broth in the pot with the chicken. Simmer, covered, for 25 minutes or until potatoes are tender.
For more thickness, mix the flour with cold water to form a smooth dough. Add hot broth to this roux and stir it into the stew. Simmer for another 5 minutes to thicken the liquid.
Add frozen peas to stew.
To make the dumpling, combine the flour, cornmeal and baking powder in a bowl. Pour in the milk and oil until the mixture is moist.
Slip 6 scoops (about ¼ cup – 60 mL each) of the dumpling batter into the simmering stew.
Put the lid on and simmer over low heat for 15 minutes or until the dough does not stick to a toothpick inserted in the middle of the dumpling. Avoid lifting the lid during cooking as the dumplings must steam.