Chicken & Dumplings

Name: Chicken & Dumplings
Ingredients: 2 Tablespoons Olive Oil; 1 cup Flour, Seasoned With Salt and Pepper; 1 whole 3 Pound Chicken, Cut Into 8 Pieces; 1 whole Medium Onion, Cut Into Large Chunks; 2 whole Carrots, Peeled & Cut Large Chunks; 2 stalks Celery, Cut Into Large Chunks; 1 whole Bay Leaf; 1 sprig Fresh Thyme; 1/4 teaspoons Turmeric; 6 cups Low Sodium Chicken Broth; 2 Tablespoons Minced Fresh Parsley, For Garnish; _____; FOR THE DUMPLINGS:; 1-1/2 cup Flour; 2 teaspoons Baking Powder; 1/2 cups Ground Cornmeal; 1 Tablespoon Sugar; 1 teaspoon Kosher Salt; 1-3/4 cup Heavy Cream

19 ingredients

7 steps

Ingredients

2 Tablespoons Olive Oil
1 cup Flour, Seasoned With Salt and Pepper
1 whole 3 Pound Chicken, Cut Into 8 Pieces
1 whole Medium Onion, Cut Into Large Chunks
2 whole Carrots, Peeled & Cut Large Chunks
2 stalks Celery, Cut Into Large Chunks
1 whole Bay Leaf
1 sprig Fresh Thyme
1/4 teaspoons Turmeric
6 cups Low Sodium Chicken Broth
2 Tablespoons Minced Fresh Parsley, For Garnish
_____
FOR THE DUMPLINGS:
1-1/2 cup Flour
2 teaspoons Baking Powder
1/2 cups Ground Cornmeal
1 Tablespoon Sugar
1 teaspoon Kosher Salt
1-3/4 cup Heavy Cream

Directions

1

In a large, heavy pot with a tight fitting lid, heat the olive oil. Dredge the chicken in the seasoned flour and add to the pot, skin side down. Cook for about 3-4 minutes per side, or until evenly browned. Depending on the size of your pot, you may need to do this in batches. Remove the chicken and set aside.
2

Add in the chopped onion and saute for 2 minutes. Add in the carrots, celery, bay leaf, thyme, turmeric, salt and pepper, and cook for 1 minute more. Stir in the chicken broth and return the chicken to the pot. Bring the soup up to a boil, cover and reduce the heat to a simmer. Cook for 15 minutes.
3

Meanwhile, make the dumplings. Add the flour, baking powder, cornmeal, sugar and salt to a mixing bowl. Add the heavy cream and stir until just combined.
4

At this point (before adding the dumplings), you can remove the chicken from the soup, let it cool slightly and remove the chicken from the bones. I did this, as it makes it much easier for kids to eat! Add the chicken back to the pot and return to a gentle simmer.
5

Drop the dumpling batter into the simmering soup, by the heaping tablespoonful. Cover the pot and simmer for 12 minutes.
6

Ladle the chicken and dumplings into serving bowls and garnish with chopped fresh parsley.
7

(Recipe adapted from Cookie Magazine: November 2007)