Umm?

Y'all

Life has been ridiculous lately. I haven't had much time at all to spend with anyone, let alone blog. So apologies. I'll hopefully only have another week or so of excel hell.

Gotta love last minute projects and just overall, b.s.

Quickly though, last night I thought I would have the night off so I made dinner. Who'da thunk I'd have time to make my family dinner...short lived because I got an email mid-meal that reminded me I hate life (I was only looking because the boys were taking a potty break).

So anyway! Pioneer Woman strikes again and girl, she killed it with this one. It is SO good and wicked easy to make.

Chicken and Dumplings

Few things, I didn't have whole chicken so I used breasts. It was fine. I also did not have heavy cream or apple cider. I used a whole milk/melted butter concoction instead and threw in a little cinnamon and sugar. The whole milk was a fine substitute, I'd go without the last ditch effort to add sweet. Not because it was bad, but because it would be fine without it. And, if you use a smaller dutch oven, you won't need such a large dumpling batch.

Enjoy!

Recipe

Chicken and Dumplings

Prep Time:

 15 Minutes

 

Cook Time:

 30 Minutes

 

Difficulty:

 Easy

 

Servings:

 8

Print Recipe

Ingredients

• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1/2 cup All-purpose Flour
• 1 whole Chicken, Cut Into Pieces (cut Up Fryer)
• Salt And Pepper
• 1/2 cup Finely Diced Carrots
• 1/2 cup Finely Diced Celery
• 1 whole Medium Onion, Finely Diced
• 1/2 teaspoon Ground Thyme
• 1/4 teaspoon Turmeric
• 6 cups Low Sodium Chicken Broth
• 1/2 cup Apple Cider
• 1/2 cup Heavy Cream
• Dumplings:
• 1-1/2 cup All-purpose Flour
• 1/2 cup Yellow Cornmeal
• 1 Tablespoon (heaping) Baking Powder
• 1 teaspoon Kosher Salt
• 1-1/2 cup Half-and-half
• 2 Tablespoons Minced Fresh Parsley (optional)
• Salt As Needed

Preparation Instructions

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 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 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.

*Adapted from Gourmet Magazine