Chicken and Dumplings

Author: Shay
Total Time: 60 mins
Yield: 6-8 servings

Ingredients

• Meat from 1/2 chicken; about 1.5 lbs; cooked and shredded
•  Salt And Pepper, to taste
• 2 Tbsp butter
• Jared garlic 1.5 tbsp
• 4 cups chicken broth
• 1 medium Onion, Finely Diced
• 1/2 cup Carrots, Finely Diced
• 1/2 cup Celery, Finely Diced
• 1/2 teaspoon Ground Thyme
• 1/2 teaspoon Tumeric
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp Fresh basil, chopped
• 1/2 cup Heavy Cream

dough for dumplings:

• 1-1/2 cup All-purpose Flour
• 1/2 cup Yellow Cornmeal
• 1 Tablespoon (heaping) Baking Powder
• 1 teaspoon Kosher Salt
• 1-1/2 cup milk
• 2 Tablespoons Minced Fresh basil
•  Salt As Needed

Directions

1. Sprinkle chicken pieces with salt and pepper.
2. Melt butter in a large pot over medium-high heat. Add onion,
3. In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat.
4. Stir in ground thyme and turmeric, then pour in chicken broth
5. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
6. While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients (flour, cornmeal, baking powder, salt), then add half-and-half, stirring gently to combine. Set aside.
7. Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
8. Drop tablespoons of dumpling dough into the simmering pot. Add basil. Cover pot halfway and continue to simmer for 15 minutes.
9. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.

Notes

Much like our Jambalaya, we use the leftover meat from grilling beer can chicken in this recipe, which gives a deeper, richer, flavor. If you are using uncooked chicken breast, then before starting step 2, brown the chicken on both sides in butter over medium high heat. Remove to a clean plate, and shred. Then continue the recipe as normal.

For an extra bit of flavor, I will optionally add some of my cajun spice mix to the dumpling broth; usually around 1-2 teaspoons, but add to taste.