Chicken and Dumplings
- Ready In:
- 1hr 35mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 4 lbs chicken parts
- 1 cup all-purpose flour, seasoned with salt and pepper
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 6 leeks, sliced thin crosswise and washed thoroughly (white and pale green parts only)
- 6 shallots, sliced thin (about 1 cup)
- 6 carrots, peeled, halved lengthwise, and sliced
- 2 celery ribs, with leaves sliced
- 1 small bay leaf
- 1⁄2 teaspoon dried thyme, crumbled
- 3 1⁄2 cups low-salt chicken broth
- 1⁄2 cup apple cider or 1/2 cup juice
-
For Dumplings
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons minced fresh parsley
- 1 cup half-and-half
- 3 tablespoons half-and-half
- 1 cup green peas, defrosted if frozen
directions
- Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack.
- In a large heavy kettle melt butter with oil over moderately high heat until foam subsides and brown chicken in batches (do not crowd), transferring it to a plate as done, about 5 minutes on each side.
- Stir in leeks and shallots and cook 3 minutes, scraping the bottom and stirring occasionally. Stir in carrots, celery, bay leaf, and thyme and cook 3 minutes. Stir in broth, cider, and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes.
-
Make dumplings while chicken is cooking:
- Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in dill. With a fork stir in half-and-half until dough is just blended.
- With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings, covered, 9 minutes. Sprinkle in peas and cook until dumplings are done, about 3 minutes more. (Dumplings are done when a wooden pick inserted in center comes out clean.) Discard bay leaf.
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RECIPE SUBMITTED BY
Tim_John
Fort Myers, Ohio