This was my first attempt at making chicken and dumplings and it went over fairly well. This is another Pioneer Woman recipe (I was watching her show the other night and getting all sorts of cooking inspiration) 🙂 I have to say, this recipe did not disappoint! Absolutely perfect for Fall! 🙂 I did make a few of my own adjustments, but it turned out really yummy anyway!
– 2 tbsp. butter
– 1/2 cup all purpose flour
– 2 large chicken breasts, boneless and skinless, cut in half
– salt and pepper
– 1/2 cup diced celery (I didn’t have any on hand, so I left it out and just doubled up on the carrots)
– 1/2 cup diced carrots (I used a full cup in mine)
– 1/2 large onion, diced
– 1/2 tsp. ground thyme
– 1/4 tsp. turmeric
– 4-5 cups chicken broth
– 1/2 cup apple cider
– 1/2 cup heavy cream
– 1 -2 tsp. celery seed (I used this since I didn’t have celery, would also be a nice added spice at the end).
– 1 1/2 – 2 cups all purpose flour
– 1/2 cup yellow cornmeal
– 1 tbsp. baking powder
– 1- 1 1/2 tsp. salt
– 1 1/4 cups half and half
Sprinkle chicken breasts with salt and pepper, then dredge both sides in flour. Set aside.
Melt butter in a large skillet with tall sides, and add in your floured chicken. Brown for a few minutes on both sides and then remove to a clean plate. It’s alright if the chicken is not cooked through, it will finish cooking in the stew.
In the same skillet, add a couple more tbsp. of butter and add in the diced onions, celery, and carrots. Stir the vegetables and cook for 4-5 minutes over medium low. Stir in the thyme and turmeric, and celery seed, then pour in the chicken broth and apple cider. Stir to combine, then add the browned chicken pieces back in. Cover the skillet with a lid and let the mixture simmer for about 20 minutes.
While the stew is simmering, make the dumplings. Sift together the flour, salt, cornmeal, and baking powder. Then, add the half and half starting with a cup first. My dumplings were a bit too liquidy with all the milk and I had to add a bit more flour in, so just go slowly at first. You want the dough to be moist, but not overly moist. Set aside.
Remove the chicken from the skillet. Let the chicken cool for a few minutes and then shred it with your fingers or two forks usually works ok too. Add the shredded chicken back into the skillet. Pour the heavy cream into the stew and stir to combine.
Drop tablespoons of dumpling dough on the top of the simmering stew. You should be able to get about 8-10 good sized dumplings in the pot, more if you’re using a smaller size. Cover the pot back up with the lid and simmer for an additional 15 minutes or until the dumplings are cooked on the inside. To test this, just use a fork and open up one of them, if they aren’t gooey on the inside and are pretty stiff, then they’re finished. Check the seasonings, and add more if needed.
Remove from heat, and allow to sit for about 10 minutes before serving. It will be very warm and this gives it a chance to cool off and also for the broth to thicken a bit.
Enjoy! Also a winner with my toddler, although she didn’t care for the dumplings too much. However, my husband and I thought the whole dish was really delicious.