Pioneer Woman's site about whether this was a true chicken and dumplings dish. But Whatever. I wouldn't know the difference and the meal was delicious! I did switch up the chicken prep (my usual boil and shred method) but I'm listing the recipe as is because I'm certain it's equally delicious. I highly suggest checking out Ree's site - and her photos - because they are amazing.
Chicken and Dumplings
from Pioneer Woman
Yield: 8 servings
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1/2 cups AP Flour
- 1 whole chicken, cut into pieces
- salt and pepper
- 1/2 cups finely diced carrots
- 1/2 cups finely diced celery
- 1 medium onion, diced
- 1/2 tsp ground thyme
- 1/4 tsp tumeric
- 6 cups low sodium chicken broth
- 1/2 cups apple cider
- 1/2 cups heavy cream
- 1 1/2 cups AP flour
- 1/2 cups yellow cornmeal
- 1 Tbsp (heaping) baking powder
- 1 tsp salt
- 1 1/2 cup half-and-half
- 2 Tbsp freshly minced parsley (optional)
- salt as needed
- 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 3-4 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.