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.
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.
Simmer till vegetables are almost tender.
Stir in the cream and parsley. Mmmmmm. Admire it with anticipation.
For dumplings
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.
I would love to have seen you prepare this meal!
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