2 tbsp butter
2 tbsp olive oil
1 whole chicken, cut into pieces
½ cup finely diced carrots
½ cup finely diced celery
1 medium onion, finely diced
½ tsp ground thyme
¼ tsp turmeric
6 cups chicken broth
1 ½ cups all-purpose flour (can substitute 1-1 GF flour)
½ cup yellow corn meal
1 heaping tbsp baking powder
1 tsp kosher salt
2 cups half-and-half
2 tbsp all-purpose flour (can substitute for GF flour)
2 tbsp minced fresh parsley
Salt as needed
1. For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
2. In the same pot, add the diced carrots, celery, and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
3. For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder, and salt in a bowl. Add 1 ½ cups of the half-and-half, stirring gently to combine, Set aside.
4. Remove the chicken from the pot and set aside on a plate. Shred the chicken, then add it back to the pot. Mix together the remaining ½ cup half-and-half and flour, then add it to the pot and stir to combine.
5. Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley. 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.