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Ingredients
- 2-3 tbsp olive oil
- 1/2 cup All Purpose Flour
- 1/2 Chicken cut Into Pieces (cut Up Fryer)
- Salt / Pepper
- 4 Carrots finely Diced
- 4 Celery finely diced
- 1 medium Onion finely diced
- 1 tbsp Ground Thyme
- 1/4 tsp Turmeric
- 4 cups Chicken Broth Low Sodium
- 1/2 cup Apple Cider
- 1/2 cup Half & Half
Dumpling Batter
- 1 1/2 cup All Purpose Flour
- 1/2 cup Yellow Cornmeal
- 1 tbsp Baking Powder heaping
- 1 tsp Kosher Salt
- 1 1/2 cup Half & Half
Ingredients
Dumpling Batter
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Instructions
- Dredge flour in flour and salt/pepper mixture. Heat olive oil in a pot over medium-high heat. 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 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 30 minutes or more.
- 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 (add 1/4 cup flour for denser dumplings).
- 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. Add broth to remaining half & half to heat up and then add to the pot and stir in.
- Drop spoonfuls of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
Recipe Notes
*Adapted from http://thepioneerwoman.com/cooking/2010/12/chicken-and-dumplings/
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