Chicken and Dumplings
Ingredients
The chicken and broth
-
1
tablespoon
butter
-
1
tablespoon
olive oil
-
¼
cup
flour
-
4
pieces
chicken (2 legs and 2 thighs)
-
1
teaspoon
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
The dumplings
-
¾
cup
flour
-
¼
cup
yellow cornmeal
-
½
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
- 1. Season chicken with salt and pepper, then coat in flour.
- 2. Melt butter in a pot over medium-high heat and brown the chicken on both sides for about 4 minutes each, then set aside.
- 3. In the same pot, sauté onion, carrots, and celery for 3-4 minutes.
- 4. Stir in thyme and turmeric, then add chicken broth and apple cider, mixing well.
- 5. Return the browned chicken to the pot, cover, and simmer for 20-30 minutes.
- 6. While the chicken simmers, prepare the dumpling dough by sifting dry ingredients and mixing with half-and-half.
- 7. Remove chicken from the pot, shred it, and return it to the pot along with heavy cream.
- 8. Drop spoonfuls of dumpling dough into the simmering broth, cover partially, and cook for 15 minutes.
- 9. Adjust seasoning with salt if needed and let sit for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
348
Total fat
19g
Total carbohydrates
39g
Total protein
7g
Sodium
1749mg
Cholesterol
45mg
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