Monday, December 20, 2010

Pioneer Woman Chicken and Dumplings

This was recently posted on Pioneer Woman. Best comfort food ever in my Southern opinion. I will never make dumplings without cornmeal again. If you like chicken and dumplings, this will not disappoint.


2 Tbsp. butter
2 Tbsp. olive oil
1/2 C. all-Purpose Flour
1 whole chicken, cut into pieces (I used three large boneless, skinless chicken breasts and it was fine)
Salt and pepper
1/2 C. finely diced carrots (1 large or 2 small carrots)
1/2 C. finely diced celery (about 2 stalks)
1 medium onion finely diced
1/2 tsp. ground thyme
1/4 tsp. ground tumeric (not essential but suggested)
6 C. low sodium chicken broth
1/2 C. apple Cider (also not essential but suggested for a richer flavor)
1/2 C. heavy cream
Salt to taste


1 and 1/2 C. all-purpose flour
1/2 C. yellow corn meal
1 heaping Tbsp. baking powder
1 tsp. Kosher salt
1 and 1/2 C. half-and-half (whole milk or a mixture of milk and heavy cream works, too)
2 Tbsp. fresh parsley (optional - I didn't use it and I didn't miss it)


Sprinkle both sides of the chicken with salt and pepper. Dredge in flour, shaking off the excess.

Melt butter and olive oil in a pot over medium heat. Brown chicken on both sides and remove to a plate. (The chicken will not be cooked through yet.)

In the same pot, add the onion, carrot, and celery. Stir and cook for 3-4 minutes over medium-low heat until slightly softened. Stir in the thyme and tumeric. Add chicken broth and apple cider. Return chicken to the pot. Bring to a slight boil then turn down heat and simmer, covered, for 20 minutes.

While the chicken is simmering, make the dumplings. Sift together all the dry ingredients then add half-and-half. Stir gently til combine (it will be a little sticky). Set aside.

Remove the chicken from the pot and shred. Replace and add the heavy cream. Stir to combine.

Drop tablespoons (I went a little smaller) of dumpling mix into the simmering pot. (I ended up using only about 3/4 of the dumpling mixture). Cover pot halfway and simmer for 15 minutes.

Check seasonings. Add salt if needed (I found that it was needed, but not much). Allow to sit for 10 minutes before serving.