Ingredients: |
Ingredients: 2 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 Cup All-Purpose Flour
1 Whole Chicken, Cut Into Pieces
Salt & Pepper
1/2 Cup Diced Carrots
1/2 Cup Diced Celery
1 Medium Onion, Diced
1/2 Teaspoon Thyme
1/4 Teaspoon Turmeric
6 Cups Chicken Broth
1/2 Cup Apple Cider
1/2 Cup Heavy Cream
Dumplings:
1-1/2 cups All-purpose Flour
1/2 cup Yellow Cornmeal
1 Tablespoon (heaping) Baking Powder
1 teaspoon Kosher Salt
1-1/2 cups Half-and-half
Salt As Needed
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Directions: |
Directions:Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour
Melt butter in a large 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
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
Add browned chicken
Cover pot and simmer for 20 minutes
While chicken is simmering, make the dough for the dumplings
Mix together all dry ingredients
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
Add chicken to 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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