Description
A comforting recipe for chicken and dumplings that brings warmth and nostalgia to family gatherings.
Ingredients
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- ½ cup all-purpose flour, plus more for dredging
- 1 whole chicken, cut into pieces
- Salt and pepper to taste
- ½ cup diced carrots
- ½ cup diced celery
- 1 medium onion, diced
- ½ tsp. ground thyme
- ¼ tsp. turmeric
- 6 cups low-sodium chicken broth
- ½ cup apple cider
- ½ cup heavy cream
- 1½ cups all-purpose flour
- ½ cup yellow cornmeal
- 1 Tbsp. baking powder
- 1 tsp. kosher salt
- 1½ cups half-and-half
- 2 Tbsp. fresh parsley (optional)
Instructions
- Dredge the chicken pieces with flour mixed with salt and pepper. In a large pot, heat the butter and olive oil over medium heat. Add the chicken and brown on all sides. Remove and set aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in thyme and turmeric.
- Pour in chicken broth and apple cider, bringing the mixture to a gentle simmer. Add the browned chicken back to the pot and let it simmer for 20 minutes.
- In a separate bowl, mix the dumpling ingredients: combine flour, cornmeal, baking powder, kosher salt, and half-and-half to create a dough.
- After simmering, remove the chicken pieces, shred the meat, and return it to the pot. Stir in heavy cream.
- Drop portions of the dumpling mixture into the pot using a spoon. Cover partially and simmer for 15 minutes until they are cooked through and fluffy.
- Allow the dish to rest for about 10 minutes before serving. Garnish with chopped parsley if using.
Notes
For lighter dumplings, don’t overmix the dough; lumps are okay! Adding a bay leaf while simmering can enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American