Serves 4 to 6.

1/2 cup (125 mL) all-purpose flour
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) black pepper
1 (3 pound - 1.5 kg) whole chicken about, cut into pieces
1 tablespoon (15 mL) vegetable oil
4 large carrots, peeled and sliced 1-inch (2.5 cm) thick
2 stalks celery, sliced, 1/2 inch (1 cm) thick
1 onion, thinly sliced
1 teaspoon (5 mL) dried rosemary
2 cups (500 mL) chicken stock
1 cup (250 mL) frozen peas

Rosemary Dumplings
1 cup (250 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) dried rosemary
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL) milk
1 egg, lightly beaten
Fresh rosemary sprigs

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 crockpot. Set chicken pieces over vegetables.

Pour 1/2 cup (125 mL) stock into skillet and cook over medium-high heat, scraping up brown bits from bottom of pan. Pour pan juices into crockpot 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.

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 centre of dumpling comes out clean.