Chicken & Dumplings with Tomatoes
Chicken & Dumplings is traditionally known as "comfort food". This hearty and delicious meal takes a few steps but it is totally worth it.
Ingredients
- 3 Tbs Olive oil
- 3 Tbs Butter
- 1 Chicken Fryer cut up
- 3 Carrots diced
- 3 Celery diced
- 3 Tomatoes diced
- 1 Onion diced
- 1 Tsp Thyme
- 1 Tsp Turmeric powder
- 1 1/2 Cups Flour
- 1/2 Cup Yellow cornmeal
- 1 Tbsp Baking powder heaping
- 1 Tsp Salt
- 1 1/2 Cups Milk
- 2 Tbsp Flour
- 1/2 Cup Half & half
- 2 Tbsp Fresh parsley chopped
- 1 Tsp Salt
Instructions
- Chop the carrots.
- Chop the onions.
- Chop the celery.
- Put the olive oil and butter in a deep skillet and heat up to medium high heat.
- Put the chicken pieces into the skillet and fry the chicken until it is brown on all sides, about 15 minutes. Remove and set aside.
- Add the carrots, onions and celery and cook for 3 minutes, stirring to combine the flavors.
- Add the tomatoes.
- Add the fresh tarragon.
- Add the turmeric and salt, and cook for an additional 3 minutes stirring to make sure the mixture does not burn.
- Add the chicken stock to the mixture and bring to a boil.
- Turn down the heat to a simmer and add the chicken back to the pot for 20 minutes.
- Chop the parsley.
- Remove the chicken and let cool.
- In a separate bowl add the 1/2 cup of half and half and two tablespoons of flour stirring to get rid of any lumps, and add to the pot.
- Sift the flour.
- Sift the cornmeal.
- Sift the salt.
- Add the baking powder.
- Add 1 1/2 cups of milk to the flour mixture and stir to make the dumplings.
- The dumplings should be sticky and if you need to add more flour, do so one tablespoon at a time.
- Once cooled shred the chicken using 2 forks, removing most of the skin and all the bones and return to the pot.
- Using two spoons, scoop a tablespoon of batter into the soup.
- Cover and cook on medium high for 15 minutes.
- Remove the pot from the stove and let sit for 10 minutes and serve in soup bowls.
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