Yesterday we tried Ree Drummond’s Chicken and Dumplings recipe. I made a few small modifications, described below, but other than that it’s one of the best Chicken and Dumplings recipe I’ve ever tried. And it’s so simple to make.
I watch Ree Drummond on Food Network TV quite often and really enjoy the show. I’ve found that the two of us have similar flavor palates. I thoroughly enjoy country style foods, especially during winter!
To see Ree Drummond’s original recipe, click here. There you can see exactly how she makes it and the small variations in the way I made it.
Other ways to see more from Ree Drummond:
- The Pioneer Woman website.
- You can see all of The Pioneer Woman recipes on her website here.
- If your interested in see all of Ree Drummond’s recipes on Food Network, see Food Network – The Pioneer Woman.
[toc]Below you will find Ree Drummond’s original recipe with the few small modifications and comments I made – clearly marked.
One great thing about Ree’s version is, you can make it in 1 1/2 hours and eat. Very convenient! One of the changes I made is to simply slow the process down and let all the flavors meld together.
- 2 tablespoons butter
- 2 tablespoons olive oil (Bob – I used bacon grease instead of Olive Oil. I feel the bacon grease tastes better in this type of soup)
- 1 whole chicken, cut into pieces (cut-up fryer) (Bob – I will do this next time. When I made this the only thing I had at the time was 6 boneless/skinless chicken thighs. Worked great but I would like the different types of meats in a whole chicken.)
- Salt and freshly ground black pepper
- 1/2 cup finely diced carrots
- 1/2 cup finely diced celery
- 1 medium onion, finely diced (Bob – I used a yellow or Spanish onion.)
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric (Bob – my favorite addition to the recipe Ree, I haven’t used this in other chicken and dumpling recipes.)
- 6 cups low-sodium chicken broth
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 heaping tablespoon baking powder
- 1 teaspoon kosher salt
- 2 cups half-and-half
- 2 tablespoons all-purpose flour
- 2 tablespoons minced fresh parsley, optional
- Salt, as needed
- 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.
(Bob – as indicated above, I used bacon grease instead of Olive Oil. This is a personal preference and I’m certain Olive Oil will work perfectly. I also used boneless/skinless chicken thighs; only because that’s what I had on hand.)
- 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.
(Bob – I started my cooking a few hours before dinner so I slowed this process down. At a lower temperature, I sautéed the veggies added (homemade) chicken broth and let it simmer for two hours – letting all those wonderful flavors mingle.)
- 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.
As you can see, the few changes I made don’t alter Ree Drummond’s recipe, more the process. Anytime I make a soup, I slow the process down so all the flavors have a chance to mingle. I didn’t make and changes to the dumplings at all, they were perfect.
Give it a try and let me know what you think! Also, I hope you take the time to visit Ree Drummond’s site to see all of the amazing recipes she has posted.
Until then #Foodie