Chicken and Dumplings

Chicken and Dumplings (adapted from Cookie | November 2007

For the soup

  • 2 tablespoons olive oil
  • 1 (3-pound) chicken, cut into pieces
  • 1/4 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 medium yellow onion, peeled and cut into large chunks
  • 4 carrots, peeled and cut into large chunks
  • 2 stalks celery, cut into large chunks
  • 1 bay leaf
  • 1 sprig thyme
  • 1 tsp tarragon
  • 1/4 teaspoon turmeric
  • Kosher salt and freshly ground black pepper to taste
  • 4 cups low-sodium chicken broth
  • Fresh parsley

For the dumplings

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup coarsely ground cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 tbs fresh thyme, chopped
  • 1 3/4 cups heavy cream

In a large plastic storage bag combine chicken pieces with flour, salt, pepper and garlic powder.  Seal the bag and shack to coat chicken.  

In a wide, heavy pot with a tight-fitting lid, heat the olive oil over medium-high heat.  Brown the chicken in the oil over medium heat, about 2 minutes a side. Remove and set aside.

Add onion to the pot and cook for 2 minutes. Add the carrots, celery, bay leaf, thyme, tarragon, turmeric, salt, and pepper and cook for 1 minute more. Stir in the broth. Return the chicken to the pot, cover, and simmer for 15 minutes.

While the chicken cooks, in a large bowl, combine the first six dumpling ingredients. Add the cream and mix until just combined.

Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more.

To serve, scoop the dumplings and chicken into bowls, then cover with broth.

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