Foodie Friday: Southern Style Chicken and Dumplings {Recipe & Photos}

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Southern Style Chicken and Dumplings garnished with Fresh Parsley

My grandma used to bless us with some amazing, authentic, southern
cooking. One of the dishes I loved for
her to make was chicken and dumplings. Chicken and dumplings is delicious, and is a stick to your ribs type of meal. If you’re on a diet, stay away or just show some restraint when eating, but trust me, that’s kind of hard to do because it tastes so good! Unfortunately,
she was diagnosed with Alzheimer’s before any of us were able to get the recipe;
however, I’ve brought myself to try and make the dish by putting a spin on a
similar recipe I saw on The Pioneer Woman.
By the way, I love her blog.

One thing I did was follow her recipe for dumplings when I should have
gone with my gut and went with my own recipe, since I like mine to be a little
bit stiff. Even though it tasted
amazing, next time I’m making the dumplings according to my recipe.

Overnight, I pre-seasoned 8 chicken thighs (minus the skin) with salt,
black pepper, fresh chopped garlic and a little parsley.

Ingredients

2 Tablespoons Butter

2 Tablespoons Olive Oil

1/2 cup All-purpose Flour

8 skinless chicken thighs

Salt And Pepper (to taste)

2-3 cloves of fresh Garlic chopped

1/2 cup Finely Diced Carrots

1/2 cup Finely Diced Celery

1 whole Medium Onion, Finely Diced

2-3 sprigs of fresh Thyme

1/4 teaspoon Turmeric

6 cups Low Sodium Chicken Broth

1/2 cup Heavy Cream

Dumplings:

1-1/2 cup All-purpose Flour

1/2 cup Yellow Cornmeal

1 Tablespoon (heaping) Baking Powder

1 teaspoon Kosher Salt

1 cup Half-and-half

2 Tablespoons Minced Fresh Parsley (optional)

Salt as Needed

Cook the chicken in batches

1. Sprinkle chicken pieces with salt and pepper, and then dredge both
sides in flour.

Melted butter and olive oil

2. Melt butter in a pot over medium-high heat. In two batches, brown
chicken on both sides and remove to a clean plate.

3. 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, and
then pour in chicken broth and apple cider. Stir to combine, and then add
browned chicken. Cover pot and simmer for 20 minutes.

4. While the 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.

Make sure the chicken is brown. I hate white looking chicken!

5. Remove the chicken from pot and set aside on a plate. Use two forks to
remove chicken from the bone/shred, and then add chicken to the pot. (This was a pain! I got lazy and left one whole thigh.)

6. Pour heavy cream into the pot and stir to
combine.

7. Drop tablespoons of dumpling dough into the simmering pot. You can see a video of this on my instagram account, BeautyandtheBump