Description
This Pioneer Woman Chicken and Dumplings recipe delivers a hearty and comforting chicken stew filled with tender shredded chicken and fluffy cornmeal dumplings. Enhanced by a splash of apple cider for a unique twist, this creamy dish is perfect for a cozy meal that’s both satisfying and flavorful.
Ingredients
Chicken and Broth
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- ½ cup all-purpose flour (for dredging)
- 1 whole chicken, cut into pieces
- Salt and pepper, to taste
- ½ cup diced carrots
- ½ cup diced celery
- 1 medium onion, diced
- ½ tsp. ground thyme
- ¼ tsp. turmeric
- 6 cups low-sodium chicken broth
- ½ cup apple cider
- ½ cup heavy cream
Dumplings
- 1½ cups all-purpose flour
- ½ cup yellow cornmeal
- 1 Tbsp. baking powder
- 1 tsp. kosher salt
- 1½ cups half-and-half
- 2 Tbsp. fresh parsley, chopped (optional)
Instructions
- Dredge and Brown the Chicken: Coat the chicken pieces in ½ cup all-purpose flour, seasoned with salt and pepper. Heat butter and olive oil in a large pot over medium heat and brown the chicken evenly on all sides. Once browned, set the chicken pieces aside.
- Sauté Vegetables and Add Spices: In the same pot, sauté the diced onion, carrots, and celery until softened. Stir in ground thyme and turmeric to build the base flavor.
- Add Broth and Simmer: Pour in the 6 cups of chicken broth and ½ cup apple cider, then return the browned chicken pieces to the pot. Bring to a simmer and cook for 20 minutes, allowing the chicken to cook through and flavors to meld.
- Prepare Dumpling Dough: While the chicken simmers, mix together the flour, cornmeal, baking powder, and kosher salt in a bowl. Gradually stir in half-and-half until a soft dumpling dough forms. Optionally, fold in chopped fresh parsley.
- Shred Chicken and Add Cream: Remove the chicken pieces from the pot and shred the meat, discarding bones and skin as preferred. Return shredded chicken to the pot and stir in the heavy cream to enrich the stew base.
- Add Dumplings and Simmer: Drop spoonfuls of dumpling dough gently into the simmering pot, spreading them out so they have space to expand. Cover the pot slightly and simmer for about 15 minutes until the dumplings are cooked through and fluffy.
- Rest and Serve: Turn off the heat and allow the stew to rest uncovered for 10 minutes. This lets the flavors develop further and the stew thicken naturally before serving.
Notes
- Do not overcrowd dumplings in the pot to prevent them from sticking together; give them enough space to cook evenly.
- Use apple cider instead of apple juice for the correct acidity and flavor profile.
- To save time, rotisserie chicken can be substituted for the whole chicken.
- Letting the soup rest before serving enhances thickness and flavor.
