The Pioneer Woman Tasty Kitchen
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Chicken and Dumplings

4.83 Mitt(s) 24 Rating(s)24 votes, average: 4.83 out of 524 votes, average: 4.83 out of 524 votes, average: 4.83 out of 524 votes, average: 4.83 out of 524 votes, average: 4.83 out of 5

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Level: Easy

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Description

Comfort food like no one’s business. Slightly brothy, slightly creamy, with the most delectable dumplings. Yum.

Ingredients

  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • ½ cups All-purpose Flour
  • 1 whole Chicken, Cut Into Pieces (cut Up Fryer)
  • Salt And Pepper
  • ½ cups Finely Diced Carrots
  • ½ cups Finely Diced Celery
  • 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
  • Dumplings:
  • 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

Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.

Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.

In the same pot, add diced onion, carrots, and celery. 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 browned 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. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. 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.

*Adapted from Gourmet Magazine

5 Comments

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Siggy on 12.7.2014

Wow. That was probably the best chicken and dumplings my wife has ever made . We used a fresh ( slaughtered the day before) chicken. My compliments to you and my wife. Think I’ll give it a try next month and see if I can do it justice. To be continued..

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David on 4.4.2014

Probably witho9ut a doubt the best Chicken & Dumplings I have ever made. 1 trick that I did different was to substitute Leeks for the Onion. Leeks have encredible flavor. Use 3 Medium and dice just the white part of the leek. Also I did not add Turmeric. The dumplings were awesome as well as the flavor of the dish.

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nuttnhoney on 3.30.2014

I reviewed this recipe awhile back and wanted to point out 2 things that sent this over the top for me. One is that I accidentally used apple cider vinegar instead of apple cider, and was thrilled with the results.

The other is that you mustmustmust use ground thyme in this recipe, not the leaves (plain old thyme). The ground thyme makes this recipe so amazing!

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maryannem on 3.31.2011

Diane, I’m no pro, but was your broth boiling when you dropped the dumplings in? It should be boiling.

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Diane on 1.31.2011

I made this dish yesterday. It was very tasty indeed! I had not made it before and had never made dumplings before, either. They puffed up nicely and I was so proud! I don’t know what happened, but when I went to serve it later on, the dumplings had fallen apart! The soup was great but I’m wondering what I did wrong? I’ll definitely try again, though…

24 Reviews

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Cathy Bray on 1.28.2015

This recipe was very flavourful! I didn’t have much cream left for the dumplings so I used 1/2 cup cream and 1 cup of buttermilk. Turned out great! I will be putting this into my keeper file. Thank you Ree!!

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Robert Burgess on 3.6.2013

Made this for dinner today. Dumpling recipe has waaay too much 1/2 & 1/2. I had to add another cup of flour and 1/4 c of meal to get to a drop-able consistancy.

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mamere94 on 1.25.2013

I used previously baked turkey and homemade turkey broth and varied quantities of things for the stew a bit, so my rating is solely for the dumplings. My teenager loved them. He isn’t a big soup eater, but he was very pleased with this meal specifically because of the dumplings. The quantity of them seemed enormous, though; I did not have enough surface area in my stockpot to dump them in so some ended up huge dumpling-bergs under the surface. I think I’d cut that in half next time. I’m quite sure we’ll make it again.

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Terri on 1.12.2013

This was great! My husband loved it. We did make a few changes. I was scared to try making the dumplings so we added Anne’s Dumplings (they are in the frozen section and more like noodles). It worked great! Next time we will make twice as much and add more dumplings!

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shirlsaw on 2.12.2012

Very tasty – I normally make a more involved ‘fussy’ version but was very pleased with this. Took leftovers to my parents and they loved it too!

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