Chicken & Dumplings

Photo from Two Peas and Their Pod

Adapted from Ree Drummond.

For the Soup:
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 1 whole chicken, cut into pieces and skinned (cut-up fryer)
  • Salt and freshly ground black pepper
  • 1 medium onion, cut into 1/2-inch dice
  • 2 large carrots, cut into 1/2-inch dice
  • 2 celery stalks, cut into 1/2-inch dice
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon turmeric
  • 1 bay leaf
  • 6 cups low-sodium chicken broth
  • 1/2 cup half and half
For the Dumplings:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 heaping tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup half-and-half (I use buttermilk)

Directions:

  1. Make the Soup – Pat the chicken dry with paper towels and season generously with salt and pepper. In a large Dutch oven, heat the butter and oil over medium-high heat. Working in two batches, brown the chicken until golden, about 4 minutes per side. If the pot is looking a little dark on the bottom, splash some water and scrape up any browned bits between batches, and keep those juices with the chicken.
  2. Return all the chicken to the pot and add 6 cups water, the bay leaf, thyme, turmeric, and 1 teaspoon salt. Bring to a boil, reduce the heat to a gentle simmer, and cook for 30 minutes.
  3. Discard the bay leaf and remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot.
  4. Mix together 2 tablespoons flour with 1/2 cup of half-and-half and then add it to the pot and stir to combine.
  5. While the broth simmers, make the dumpling dough-Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 cup of the half-and-half, stirring gently to combine. If the dough seems too dry, add a little more half and half.
  6. Drop tablespoons of dumpling dough into the simmering pot. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.