Chicken and dumplings

Another day, another blizzard. Here's what I do when I'm stuck home on a snow day.



INGREDIENTS (4 people):
- 1 whole chicken, cut in pieces
- 8 cups chicken broth
- 3 parsnips
- 3 carrots
- 1 bunch parsley (I used celery because I had no celery at home and was not about to brave the elements for just a couple of ribs!)
- 1 medium onion
- salt, pepper
- 1/4 cup flour, to dredge the chicken pieces
- 1/2 cup light cream
- 1 tbsp apple butter (or 1 stick cinnamon and a pinch of cloves)
- 2 tbsp butter, not pictured


for the dumplings:
- 1 cup light cream
- 3/4 cups AP flour
- 1/2 cup corn meal
- 1 1/2 tsp baking powder
- 1 tsp salt


RECIPE:
start with the chicken stew
- season the chicken pieces with salt and pepper, place in a bag with the flour and shake until completely dredged in flour and shake of the excess

- melt the butter in a dutch oven and saute the chicken pieces over medium-high heat until golden and crispy (about 2 minutes per side) and reserve on the side

Note: the chicken is still raw inside! that is normal, it will simmer for about 30 minutes later.
- dice the carrots, parsnips and onions in 1/4" cubes and saute them in the pot with the chicken drippings over medium heat until soft (abut 3-4 minutes)

- tie the parsley stems with a bit of twine (it'll be easier to remove it later) and add to the softened veggies, then add the apple butter, broth, chicken pieces, cover and simmer over medium-low heat for about 30 minutes or until the chicken is cooked through

- when the chicken is cooked through, remove from the pot and shred with forks

- return the shredded chicken meat to the pot, add the cream and keep warm on very low heat

Note: you do not want to bring it back to a boil or simmer once the cream is in, otherwise it will separate

prepare the dumplings
- mix the dry ingredients of the dumplings, add the cream and stir until just combined

Note: the dumpling dough will be chunky and on the dry side (you don't want it runny)
- with a couple of forks, form the dumplings and drop in the simmering stew

- cover and cook until the dumplings are fluffy and float to the surface (about 5 minutes)

- sprinkle chopped parsley leaves and serve hot
- enjoy!