Chicken & Biscuit Dumplings

Chicken

2 T. butter

2 T. olive oil

1 whole chicken, cut into pieces

Salt & Pepper

½ cup finely diced carrots

½ cup finely diced celery

1 large onion, finely diced

½ tsp. ground thyme

½ tsp. curry powder

½ tsp. garlic powder

¼ tsp. turmeric

6 cups chicken broth

Dumplings

 1½ cups flour

½ cup yellow cornmeal

2 T. flour

1 tsp. kosher salt

2 cups half-and-half

1 heaping T. baking powder

2 T. minced fresh parsley

salt, as needed

Directions:  For the chicken:  Melt the butter in a large pot (Dutch oven) over medium-high heat and add the olive oil.  Sprinkle the chicken with salt and pepper.  In two batches, brown the chicken on both sides and remove to a plate.

In the same pot, add diced carrots, celery and onions.  Stir and cook for 3 to 4 minutes over medium-low heat.  Stir in spices, then pour in chicken broth.  Stir to combine, then add the browned chicken.  Cover the pot and simmer for 20 minutes.

For the dumplings:  While the chicken is simmering, make the dough for the dumplings.  Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 ½ cups of the half-and-half, stirring gently to combine.  Set aside.

Remove the chicken from the pot and set aside.  Use two forks to remove the chicken from the bones.  Shred the chicken, and then add it back to the pot.  Mix together the remaining ½ cup half-and-half and flour, then add it to the pot and stir to combine.

Drop tablespoons of dumpling dough into the simmering pot.  Add the minced parsley if using.  Cover the pot and continue to simmer for 15 minutes.  Check the seasoning; add salt if needed.  Allow to sit for 10 minutes before serving.

Comment:  Jacqui’s favorite version…feel free to amp the spices even more!