January Comfort: Chicken and Dumplings Recipe
Winter in Ottawa can be chilly, and what better way to warm up than with a comforting, homemade meal? This January, we’re excited to share a recipe straight from Renée’s kitchen: Chicken and Dumplings, inspired by the Pioneer Woman on the Food Network.
As a team, we love connecting with the community through food, home tips, and little slices of life. Renée, our resident foodie, has been making this recipe for years, and it’s the ultimate cold-weather comfort food. Think tender chicken, fluffy dumplings, and a rich, hearty broth that’s perfect for cozy nights at home.
Why We Love This Recipe
This dish checks all the boxes:
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Comforting: There’s nothing like a steaming bowl of chicken and dumplings to warm you up after a day in the snow.
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Family-Friendly: It’s a hit with kids and adults alike—perfect for dinner around the table.
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Easy to Make: While it may look impressive, this recipe is beginner-friendly and comes together in no time.
Chicken and Dumplings Recipe
Ingredients
For the Chicken:
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2 tablespoons butter
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2 tablespoons olive oil
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1 whole chicken, cut into pieces (cut-up fryer)
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Salt and freshly ground black pepper
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1/2 cup finely diced carrots
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1/2 cup finely diced celery
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1 medium onion, finely diced
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1/2 teaspoon ground thyme
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1/4 teaspoon turmeric
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6 cups low-sodium chicken broth
For the Dumplings:
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1 1/2 cups all-purpose flour
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1/2 cup yellow cornmeal
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1 heaping tablespoon baking powder
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1 teaspoon kosher salt
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2 cups half-and-half
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2 tablespoons all-purpose flour
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2 tablespoons minced fresh parsley (optional)
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Salt, as needed
Instructions
For the Chicken:
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Melt the butter in a pot over medium-high 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.
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In the same pot, add the diced carrots, celery, and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
For the Dumplings:
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While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder, and salt in a bowl. Add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
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Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot.
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Mix together the remaining 1/2 cup of half-and-half and flour, then add it to the pot and stir to combine.
Final Steps:
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Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes.
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Check the seasoning and add salt if needed. Allow the dish to sit for 10 minutes before serving.
Enjoy!
Renée’s Tips for Success
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Use Fresh Herbs: Fresh thyme and parsley make all the difference in flavour.
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Don’t Overmix the Dumplings: Gently stir the dough until just combined to keep them light and fluffy.
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Make it Your Own: Add a pinch of cayenne for a little kick or some extra veggies like carrots and celery for added heartiness.
Save, Share, and Stay Connected
We’ve also posted this recipe to our Facebook, Instagram, and Pinterest for easy saving and sharing! If you prefer to access it on social media, head over to our profiles and tag us when you give it a try—we’d love to see your cozy meal creations.
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Source:
https://www.foodnetwork.com/recipes/ree-drummond/chicken-and-dumplings-2532876