Chicken & Dumplings

Ingredients

For the Stew:

• 2 tbsp butter
• 2 tbsp olive oil
• ½ cup all-purpose flour (for dredging)
• 1 whole chicken, cut into pieces
• ½ cup carrots, diced
• ½ cup celery, diced
• 1 medium onion, diced
• ½ cup frozen peas
• 1 tsp kosher salt
• 1 tsp pepper
• ½ tsp ground thyme
• ¼ tsp turmeric
• 6 cups chicken broth
• ½ cup heavy cream
• 1½ cups half-and-half (divided)

For the Dumplings:

• ½ cup all-purpose flour
• ½ cup yellow cornmeal
• 1 tbsp baking powder
• 1 tsp kosher salt
• ¾ cup half-and-half
• 2 tbsp minced parsley (optional)

Instructions

1. Brown the Chicken: Season chicken with salt and pepper, dredge in flour, and brown in butter and olive oil. Remove to a plate.
2. Cook the Vegetables: Add onion, carrots, and celery to the same pot; cook 3–4 minutes. Add thyme, turmeric, and chicken broth. Stir well.
3. Simmer: Add browned chicken back to the pot, cover, and simmer for 20 minutes.
4. Make Dumpling Dough: Combine flour, cornmeal, baking powder, and salt. Stir in half-and-half until just combined.
5. Shred the Chicken: Remove chicken from pot, shred with two forks, return to pot, and add heavy cream.
6. Cook the Dumplings: Drop spoonfuls of dough into simmering stew. Add parsley if using. Cover halfway and cook 15 minutes.
7. Serve: Add peas, adjust seasoning, and let rest 10 minutes before serving.