Irish Chicken And Dumplings Without Potatoes

Cut the chicken into 1-inch pieces.

Combine the flour, salt, and marjoram. Dredge the chicken in the flour mixture.

Heat half of the oil in a large skillet over medium heat. Add the chicken and cook on all sides until browned. Place the chicken in the crock pot.

Add the onion, carrots, and celery to the skillet along with the remaining oil. Stir well and let cook for 2-3 minutes or until the vegetables begin to soften.

Stir the flour into the vegetables and cook, stirring, until the flour is cooked into the oil.

Slowly add the broth to the skillet and cook, stirring until the flour and broth are incorporated. Cook, stirring, for 3-5 minutes or until the sauce begins to thicken. Add the sauce to the crock pot.

Cover the crock pot and cook on low heat for 3-4 hours.

Turn the heat to high. Add the frozen peas.

For the dumplings, combine the flour, baking powder, salt, and nutmeg in a bowl. Stir well. Add the butter and using a pastry blender, cut the mixture until coarse crumbs form. Add the buttermilk and stir with a fork until a dough is formed.

Divide the dough into small, flat, round biscuit shapes. Place the dumplings on top of the peas in the crock pot. Cover and cook on high for 45 minutes or until the dumplings are done.

Serve hot.