Wednesday, June 22, 2011

Chicken and Dumplings

Bill loves chicken and dumplings. Marcie has made PW's version a few times and shared leftovers with us. I decided it was time for me to try it. I decided to use a pre-cooked rotisserie chicken to save time and I also omitted the 1/2 c of celery. It turned out amazingly good and I'm so surprised how quick and easy it was. It is definitely a "comfort" food and not something we'll have all the time, but it sure was good!

Pioneer Woman's Chicken and Dumplings - Even Easier!

2 Tablespoons Butter
1 whole rotisserie chicken, deboned
Salt And Pepper
½ cups Finely Diced Carrots
1 whole Medium Onion, Finely Diced
½ teaspoons Ground Thyme
¼ teaspoons Turmeric
6 cups Low Sodium Chicken Broth
½ cups Apple Cider
½ cups Heavy Cream

1-½ cup All-purpose Flour
½ cups Yellow Cornmeal
1 Tablespoon (heaping) Baking Powder
1 teaspoon Kosher Salt
1-½ cup Half-and-half
2 Tablespoons Minced Fresh Parsley (optional)
Salt As Needed
Preparation Instructions

Melt butter in a pot and add diced onion and carrots. 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 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. 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.

Seriously good!

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