- 2 tbsp. butter
- 2 tbsp. olive oil
- 1/2 c. all-purpose flour
- 1 whole chicken, cut into pieces
- Salt and pepper
- 1/2 c. finely diced carrots
- 1/2 c. finely diced celery
- 1 whole medium onion, finely diced
- 1/2 tsp. ground thyme
- 1/4 tsp. turmeric
- 6 c. low-sodium chicken broth
- 1/2 c. apple cider
- 1/2 c. heavy cream
For the dumplings:
- 1 1/2 c. all-purpose flour
- 1/2 c. yellow cornmeal
- 1 tbsp. (heaping) baking powder
- 1 tsp. kosher salt
- 1 1/2 c. half-and-half
- 2 tbsp. minced fresh parsley (optional)
- Salt as needed
- Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
- Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
- 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, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
- While 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.
- Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
- Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.