Chicken and dumplings pioneer woman

Ingredients

two tablespoons butter

two tablespoons olive oil

one whole chicken, lower into pieces (minimize-up fryer)

Salt and freshly ground black pepper

1/two cup finely diced carrots

one/two cup finely diced celery

one medium onion, finely diced

one/2 teaspoon ground thyme

1/four teaspoon turmeric

6 cups lower-sodium chicken broth

one 1/2 cups all-objective flour

1/two cup yellow cornmeal

1 heaping tablespoon baking powder

1 teaspoon kosher salt

two cups half-and-half

2 tablespoons all-function flour

two tablespoons minced fresh parsley, optional

Directions

1. For the chicken: Melt the butter in a pot in excess of medium-higher heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.


2. In the exact same pot, add the diced carrots, celery and onions. Stir and cook for 3 to four minutes above medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to mix, then add the browned chicken. Cover the pot and simmer for 20 minutes.


3. For the dumplings: Although the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then include 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.


4. Get rid of the chicken from the pot and set aside on a plate. Use 2 forks to take away the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then include it to the pot and stir to combine.


5. Drop tablespoons of dumpling dough into the simmering pot. Include the minced parsley if making use of. Cover the pot and continue to simmer for 15 minutes. Examine the seasoning add salt if required. Enable to sit for 10 minutes before serving.

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