Chicken and Dumplings Recipes
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.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup flour
- 1/2 chicken ((we use 2 legs and 2 thighs))
- salt and pepper
- 1/4 cup diced carrots
- 1/4 cup diced celery
- 1/2 medium onion (, diced)
- 1/4 teaspoon ground thyme
- 1/4 teaspoon turmeric
- 3 cups chicken broth ((low-sodium))
- 1/4 cup apple cider
- 1/4 cup heavy cream or half-and-half
- 3/4 cup flour
- 1/4 cup yellow cornmeal
- 1/2 heaping tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup half-and-half
- 1 tablespoon minced fresh parsley (, optional, for garnish)
- salt (, to taste)
- 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.
Rated : 5 from 9 votes
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