Chicken and Dumplings

Ingredients

• 2 teaspoons double-acting baking powder 
• 1  bay leaves 
• 2  carrots peeled cut into large chunks
• 2 stalks celery cut into large chunks
• 3 pound chicken cut into pieces
• 1.5 cups flour 
• 6 servings parsley fresh
• 0.5 cup cornmeal 
• 1.8 cups cup heavy whipping cream 
• 1 teaspoon kosher salt 
• 6 servings pepper black freshly ground to taste
• 4 cups chicken broth low-sodium
• 2 tablespoons olive oil 
• 1 tablespoon sugar 
• 1 sprig thyme leaves 
• 0.3 teaspoon turmeric 
• 1 medium onion yellow peeled cut into large chunks

Equipment

• bowl
• pot

Directions

1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
2. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side.
3. Remove and set aside.
4. Add the onion to the pot and cook for 2 minutes.
5. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
6. Stir in the broth.
7. Return the chicken to the pot, cover, and simmer for 15 minutes.
8. Meanwhile, in a large bowl, combine the first five dumpling ingredients.
9. Add the cream and mix until just combined.
10. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more.
11. To serve, scoop the dumplings and chicken into bowls, then cover with broth.
12. Garnish with the parsley.
13. TIP
14. For quicker dumplings, mix 1 egg with 1/2 cup milk, then add the mixture to 1 1/2 cups Bisquick and stir to combine.