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Thursday, March 17, 2011

Pioneer Woman's Chicken and Dumplings

On my way home from school this morning, I took the normal route. I got on the highway, then exited to finish the remainder of the drive on the city streets. I turned on my street and noticed the most exciting thing: the road is almost back to its normal size! This means that cars can pass one another and we can see the curb! I was squealing with delight in the car because sheesh! It has been a long, long winter. This morning, a local meteorologist stated that the Twin Cities have been with 1"+ of snow for 126 days straight. The record, 136 inches, was set back in 1950 or something. And we've also started seeing grass! Albeit muddy, brown grass covered in 3"+ of muddy water, but it's GRASS! Amazing. So given the fact that spring is arriving, I need to quickly publish some of these delicious winter meals that we have been eating.
I finally tried to make the Pioneer Woman's chicken and dumplings. I had been looking for something different to do with chicken and I had never made dumplings before. This recipe was awesome! I loved watching the dumplings cook. There was some type of debate on the 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
  1. Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
  2. Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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