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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.
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 50 mins
Servings 6 People

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.