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Below are the ingridients that are required to serve a appetizing Chicken and Dumplings:
- You need of Chicken.
- Use 2 tbsp of butter.
- Take 2 tbsp of olive oil.
- Use 1 of whole medium chicken, cut into pieces.
- You need to taste of Salt.
- Take to taste of Ground black pepper.
- You need 1/2 cup of carrots, finely diced.
- Prepare 1/2 cup of celery, finely diced.
- Use 1 of large onion, finely diced.
- Take 1/2 tsp of ground turmeric.
- Use 1/2 tsp of ground thyme.
- Provide 1.5 of L/6 cups chicken broth.
- Provide 1/2 half of and half (see step 3 for substitute).
- You need 2 tbsp of all-purpose flour/plain flour.
- Take of Dumplings.
- Prepare 1 1/2 of all-purpose flour/plain flour.
- Prepare 1/2 cup of yellow cornmeal/fine polenta.
- Get 1 of heaped tbsp baking powder.
- Get 1 tsp of salt.
- You need 1 1/2 cups of half and half (see step 3 for substitute).
- Provide 2 tbsp of minced parsley.
Ready with the ingridients? Below are the instructions on serving Chicken and Dumplings:
- Melt the butter with the olive oil over a medium/high heat. Season the chicken with a little salt and pepper. Over 2 batches brown the chicken on all sides and transfer to a clean plant and set aside..
- Using the same pot add the carrots, onions and celery. Stir and fry for 3-4 minutes over a low/medium heat. Add in the turmeric and thyme, then pour in the broth. Stir and add the chicken back into the pot. Cover with a lid and simmer for around 20 minutes..
- In the meantime while the chicken is simmering prepare the dumpling batter. Sift together into a bowl the flour, cornmeal, salt and baking powder. Then add the half and half and gently stir together until combined. Set aside. (Substitute for half and half: Mix 1 tsp of melted butter per 1/4 cup of milk).
- Remove the chicken pieces from the pot and set aside on a plate. Using two forks remove the chicken from the bones and shred it. Remove most of the chicken skin aswell. Return the shredded chicken to the pot. Mix together the half and half and flour and then add it into the pot and stir to combine. Check seasoning, add more salt and pepper if needed..
- Using a tablespoon drop the dumpling batter into the pot one by one. Sprinkle with the parsley. Cover again with the lid and allow to simmer for another 15 minutes. Allow to rest for 10-15 minutes before serving..
Fluffy, homemade dumplings in the most flavorful chicken soup. This version of chicken and dumplings starts with a couple of smart shortcuts to make it easy enough to pull off on a weeknight, without skimping on the rich, savory flavor and tender dumplings you expect. Bring chicken and dumplings back to your dinner table with easy to prepare recipes and helpful tips from the expert chefs at Food Network. While this chicken and dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little clean-up afterwards. Making the dumplings is easy, you just whisk together some dry ingredients (flour, baking soda, baking powder, salt), add butter and buttermilk, and dollop the dough on top of your chicken stew mixture.
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