Comfort Food

In all my years in the kitchen I've never made Chicken and Dumplings!  The weather recently has been cold for Houston and what I love on cold evenings is soup, any kind of hot soup.  But, though Richard, my sweet husband, is always grateful and never complains, I know that meatless soup is not his favorite.  As I searched for a comforting cold-weather recipe with meat, I was inspired by The Pioneer Woman's recipe for Chicken and Dumplings.

Here's my attempt as I adjusted a little and added turnips because we love them.  It was delicious and I'm looking forward to making it again.

Chicken and Dumplings

2 Tbs.        olive oil
4 Tbs.        butter
3                bone-in chicken breasts
1/2 cup      flour
                  salt, pepper, cayenne, thyme
1                medium onion
6 cloves     garlic
1/2 cup      apple cider
1 qt.           chicken broth
1/4 tsp        turmeric
4-5 stalks   celery
1 lb.           carrots
4-5             medium turnips
1/2 cup      heavy whipping cream
                  parsley

Dumplings
1 1/2 cups  flour
1/2 cup      cornmeal
1 Tbs.        baking powder (heaping)
1 tsp           kosher salt
1 1/2 cups  half-and-half

Wash chicken and remove skin.  Pat dry.
(There, that unpleasant part is over.)

Heat olive oil in large pot.  Add butter and melt.  While oil/butter is heating season chicken on both sides with salt, pepper, cayenne and thyme then dredge in flour.

Lay chicken meaty side down in hot oil/butter and cook till brown on that side.  While chicken is cooking chop onions.

Turn chicken to brown on bony side.  Add onions and cook till chicken is nearly browned before adding chopped garlic.

When chicken is nicely browned turn heat to medium low and add some chicken broth and the apple cider.  Allow to simmer till chicken is very tender.  Remove to plate and allow to cool till you can easily handle it.  Take meat off bones into manageable serving pieces.  No need to chop.  Put back into pot with all drippings and good stuff.

Add chopped celery, carrots and turnips and more chicken broth to cover vegetables.  If using turmeric add it sparingly.  It's cancer- fightingly healthy and adds a golden glow to the dish.

Simmer till vegetables are almost tender.

Stir in the cream and parsley.  Mmmmmm.  Admire it with anticipation.

For dumplings 
Mix together all dry ingredients, then add half-and-half, stirring gently to combine.  Set aside.

The only tricky part of this recipe is how much broth is necessary.  As the dumplings cook they add thickness and starchiness to the broth.  You need liquid to cover the vegetables and dumplings as they're added plus some for goodness.

So, add a litttle more broth, check seasoning and allow to return to simmer.  Drop dumplings by tablespoon into simmering pot.  Cover pot halfway and continue to simmer for about 15 minutes till dumplings are done.  Let sit or another 10 minutes.

Serve in large bowls with a sprinkling of additional parsley if desired.