PW Chicken and Dumplings
(from kylerhea’s recipe box)
Source: Pioneer Woman
Prep time: 15 minutes
Cook time: 30 minutes
Serves 8 people
Categories: September2011, chicken, comfort food, main dish, soups
Ingredients
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1/2 cup All-purpose Flour
- 1 whole Chicken, Cut Into Pieces (cut Up Fryer)
- Salt And Pepper
- 1/2 cup Finely Diced Carrots
- 1/2 cup Finely Diced Celery
- 1 whole Medium Onion, Finely Diced
- 1/2 teaspoon Ground Thyme
- 1/4 teaspoon Turmeric
- 6 cups Low Sodium Chicken Broth
- 1/2 cup Apple Cider
- 1/2 cup Heavy Cream
- Dumplings:
- 1-1/2 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal
- 1 Tablespoon (heaping) Baking Powder
- 1 teaspoon Kosher Salt
- 1-1/2 cup Half-and-half
- 2 Tablespoons Minced Fresh Parsley (optional)
- Salt As Needed
Directions
-
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
-
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
-
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
-
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
-
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
-
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
-
*Adapted from Gourmet Magazine