Chicken and Dumplings

Boy have I got a throwback for you!  Remember going into your grandma's house and smelling the succulent smell of chicken that has been cooking all day and then walking into her kitchen just as she was dropping the dumplings into the simmering broth?  Well friends, you can have that memory and eat it too.  This is a super simple recipe for chicken and dumplings that doesn't take all day and the dumplings are updated with the addition of cornmeal!  The cornmeal adds a great texture which, in my opinion, is needed in an otherwise too smooth (and, if not prepared right, flour-y) dish.  It is lightened up by the use of fat free half and half instead of heavy cream (you won't miss it, I promise) and it is on your table in less than an hour!  Enjoy!

Chicken and Dumplings (adapted from thepioneerwoman.com)

For the chicken:


1 whole chicken, cut into 8 pieces (I asked my butcher to cut up the chicken and remove the skin)
Salt and pepper
1/2 c. all purpose flour
2 T. extra virgin olive oil
1/2 c. carrot, finely diced
1/2 c. celery, finely diced
1 medium yellow onion, diced
1/2 t. dried thyme
1/4 t. turmeric
6 c. low sodium chicken broth
1/2 c. apple cider
1/2 c. fat free half and half

For the dumplings:

1 1/2 c. all purpose flour
1/2 c. yellow cornmeal
1 heaping T. baking powder
1 t. salt
1 1/2 c. fat free half and half

Season the chicken on both sides with salt and pepper.  Place the flour in a shallow dish (I used a pie plate) and dredge the chicken pieces on both sides in the flour.  Shake off the excess.  Heat the olive oil over medium high heat in a large soup pot.  In two batches, brown the chicken on both sides and remove to a clean plate.  

In the same pot, add the carrot, celery and onion and cook for 3-4 minutes over medium low heat.  Stir in the thyme and turmeric then pour in the chicken broth and apple cider.  Stir to combine then add the browned chicken.  Cover the pot and simmer for 20 minutes.  

While the chicken is simmering make the dough for the dumplings by sifting together all the dry ingredients then adding the 1 1/2 c. half and half.  Stir gently to combine and set aside.

Remove the chicken from the pot and set aside on a clean plate.  Let the chicken cool until you are able to handle it (or use 2 forks to shred it if you can't wait!) and add the shredded chicken back to the pot.  Pour 1/2 c half and half into the pot and stir to combine.  Drop tablespoons of dumpling dough into the simmering pot (the dumpling dough will be runny, don't worry, it will work!)  Cover the pot halfway and continue to simmer for 15 minutes.  Check the seasoning and add salt if needed.  Allow to sit for 10 minutes before serving.

8 servings (362 calories each serving) according to my calculator on loseit.com