Jennifer Blake: cooking with mom: homemade chicken and dumplings

cooking with mom: homemade chicken and dumplings

January 28, 2015

I am not a great cook, I have a few go to meals that I can do but thats about it. One of my favorite things to do though is cook with my mom, there is just something about being in the kitchen together, cooking a favorite recipe or attempting a new one. We talk about life and past memories, we mix and prep and laugh. Saturday Aaron was supposed to be away so I suggested a girls night in of cooking and watching a movie. Well, the snow came and Aaron didn't go out, but he still made himself scarce so my mom and I could have some time together. We made a new recipe we found from The Pioneer Woman, chicken and dumplings. A perfect comfort dish for a cold and snowy day.











The Soup

2 Tablespoons Butter

2 Tablespoons Olive Oil

1/2 cup All-purpose Flour

1 whole Chicken, Cut Into Pieces (cut Up Fryer)

 Salt And Pepper

1/2 cup Finely Diced Carrots

1/2 cup Finely Diced Celery

1 whole Medium Onion, Finely Diced

1/2 teaspoon Ground Thyme

1/4 teaspoon Turmeric

6 cups Low Sodium Chicken Broth

1/2 cup Apple Cider

1/2 cup Heavy Cream 


Dumplings:

1-1/2 cup All-purpose Flour

1/2 cup Yellow Cornmeal

1 Tablespoon (heaping) Baking Powder

1 teaspoon Kosher Salt

1-1/2 cup Half-and-half

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 chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add 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 half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving. 

** For a little less work we bought a whole chicken already cut up! It just saves some of the prep time. 

2 comments:

  1. Chicken. And. Dumplings. One of my favorite meals. Seeing this recipe makes me want to make this. PS - I really like your blog! Glad I stumbled here.

    ReplyDelete
  2. Thanks for the great recipe, just the thing for the upcoming frigid weather.

    ReplyDelete

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