- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1/2 cup All-purpose Flour
- 1 whole Chicken, Cut Into Pieces (cut Up Fryer) Salt And Pepper
- 1/2 cup Finely Diced Carrots
- 1/2 cup Finely Diced Celery
- 1 whole Medium Onion, Finely Diced
- 1/2 teaspoon Ground Thyme
- 1/4 teaspoon Turmeric
- 6 cups Low Sodium Chicken Broth
- 1/2 cup Apple Cider
- 1/2 cup Heavy Cream
- 1 to 1/2 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal
- 1 Tablespoon (heaping) Baking Powder
- 1 teaspoon Kosher Salt
- 1 to 1/2 cup Half-and-half
- 2 Tablespoons Minced Fresh Parsley (optional) Salt As Needed
- Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
- Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
- In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
- While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
- 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.
- Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
- *Adapted from Gourmet Magazine
