Chicken and Dumplings

Ingredients

[Soup (Use large -5 quart- slow cooker)
1 tablespoon olive oil
2 small onions, finely chopped
2 carrots, peeled & diced
4 stalks celery, diced
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 teaspoon dried thyme
3 tablespoon all-purpose flour
1 cup dry white wine or cooking sherry
2 cup hot chicken stock
2 pound skinless, boneless chicken thighs, cut into 1 inch cubes
1/4 teaspoon cayenne pepper
1 cup green peas]
[Dumplings
1 egg, beaten
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
1 tablespoon baking powder
1 cup all-purpose flour]

Instructions

1. In a skillet, heat oil over medium heat. Add onions, carrots & celery and cook, stirring, until softened, about 7 minutes. Add garlic, salt, peppercorns & thyme and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine, bring to a boil, and boil for 2 minutes. Stir in stock, return to a boil and cook, stirring, until mixture thickens, about 2 minutes.
2. Arrange chicken evenly over bottom of slow cooker and cover with sauce. Cover and cook on low for 5 hours or high for 2.5 hours, until juices run clear. Stir in cayenne and green peas and ensure cooker is set to high.
3. Dumplings: In a bowl, whisk together egg, milk, salt, pepper & parsley. Whisk in baking powder. Add flour and mix well (batter will be thick). Drop batter by heaping tablespoon into hot liquid. Cover and cook on high for 20 minutes, until dumplings are cooked through. Serve.