Ingredients
2 TB Butter
2 TB Olive Oil
1/2 cup All-Purpose Flour
1 whole cut up chicken (fryer chicken)
Salt and Pepper
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 whole medium onion, finely diced
1/2 tsp dried thyme
6 1/2 cups low sodium chicken broth
1/2 cup heavy cream
Dumplings:
1-1/2 cup All-Purpose Flour
1/2 cup Yellow Cornmeal
1 TB (heaping) Baking Powder
1 tsp Kosher Salt
1-1/2 cup Half in Half
Salt as Needed
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 the chicken on both sides and remove to a clean plate.
In the same pot, add diced carrots, celery, and onion. Stir and cook for 3-4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth and apple cider. Stir to combine, then add the 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 in half in half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks and remove the chicken from the bone, shred, and add back into the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons 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.
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