Chicken And Dumplings Pioneer Woman Ree Drummond Recipes

INSTANT POT CHICKEN AND DUMPLINGS

Steps:

• For the dumplings: Whisk the flour, parsley, cornmeal, chives, baking powder and salt in a medium bowl. Stir in the milk and melted butter until the batter just comes together; set aside.
• For the chicken: Set a 6-quart Instant Pot to sauté on high. Add the olive oil and butter and let the butter melt, stirring constantly so it doesn't burn. Add the carrots, celery, onion, 1 teaspoon salt and ¼ teaspoon pepper and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour, thyme and turmeric until the vegetables are well coated.
• Add the chicken, the remaining ½ teaspoon salt and a few grinds of pepper and stir until coated. Stir the chicken broth into the Instant Pot. Press cancel to turn off the pot. Carefully scoop about 12 mounds of dumpling batter (2 tablespoons each) into the pot, spacing them evenly. Lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 3 minutes.
• When the time is up, carefully turn the steam valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam. Ladle the chicken and dumplings into bowls.

CHICKEN AND DUMPLINGS

Steps:

• For the chicken: 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.
• 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: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
• 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. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
• 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. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.

CHICKEN AND DUMPLINGS | THE PIONEER WOMAN COOKS | REE DRUMMOND

Steps:

• 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.
• *Adapted from Gourmet Magazine