CHICKEN AND DUMPLINGS | THE PIONEER WOMAN COOKS | REE DRUMMOND

Steps:

• 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