Chicken and Dumplings
This hearty dish is perfect comfort-in-a-bowl for cool weather. To serve 8, you can easily double the recipe by using a whole chicken.
Yield: people
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup flour
- 4 pieces chicken (we use 2 legs and 2 thighs)
- 1 tsp salt and pepper
- ¼ cup diced carrots
- ¼ cup diced celery
- ½ medium onion , diced
- ¼ teaspoon ground thyme
- ¼ teaspoon turmeric
- 3 cups chicken broth (low-sodium)
- ¼ cup apple cider
- ¼ cup heavy cream or half-and-half
- ¾ cup flour
- ¼ cup yellow cornmeal
- ½ tbsp heaping tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup half-and-half
- 1 tablespoon minced fresh parsley , optional, for garnish
- 1-2 pinch salt , to taste
Instructions
- Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour. Melt butter in a pot over medium-high heat. Brown chicken on both sides, about 4 minutes per side, 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 20-30 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.
Notes
Adapted from Ree Drummond at The Pioneer Woman
Nutrition
Serving Size: 4g | Calories: 348cal | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 1749mg | Potassium: 345mg | Total Carbs: 39g | Fiber: 2g | Sugar: 3g | Net Carbs: 37g | Vitamin A: 1916IU | Vitamin C: 16mg | Calcium: 168mg | Iron: 2mg