Chicken and Dumplings

I adapted a recipe from Pioneer Woman Tasty Kitchen for chicken and dumplings tonight.  The kind with fluffy dumplings.  Yum.

First you brown some chicken that has been dredged in seasoned flour.

Browning a bone-in skin-on chicken breast

Browned chicken breast

Then saute an onion that has been chunked, followed by two chunked carrots and two ribs of celery (also chunked)

Saute the trinity

Add a bay leaf, some thyme, 1/4 t of tumeric.  Saute for a minute.  Add 4 cups of chicken broth.  Put the browned chicken in the soupy mixture.  Bring to boil.  Cover and simmer for 15 minutes.  Remove the chicken.  Let it cool and remove it from the bone.  Cut it into chunks.  Return it to the soup.  Add a slurry of cornstarch and water to thicken if you wish.

Chicken, vegetables and broth getting ready for the dumplings…

Meanwhile, mix 3/4 c flour, 1 t baking powder, 1/4 c cornmeal, 1  1/2 t sugar, 1/2 t kosher salt with 1 1/3 c cream ( I used nonfat evaporated milk).

When soup is at a simmer, add heaping tablespoons of the dumpling mixture.  Cover and simmer for 12 minutes.  Garnish with chopped fresh parsley.

Stand back for the stampede to the pot!

Okay. I had to take a picture of The Bearded One’s bowl because I had already slurped an ugly portion before I thought to take a picture. Yum!


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