Chicken & Dumplings

If your in search of serious comfort food here is something you must try. So much more than matzo-ball soup, this is thick and creamy and the dumplings are sure to stick to your ribs until Spring… Enjoy! We tested this recipe using Unsweetened MimicCreme, a non-dairy alternative to heavy cream made from nuts, to keep things kosher while adding a creamy base to the soup.

Ingredients:

2 tablespoons olive oil
1/2 cup flour
1 whole chicken, cut into pieces
Salt and pepper
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 whole medium onion, finely diced
1/2 teaspoon thyme
1/4 teaspoon turmeric
6 cups chicken broth
1/2 cup apple cider, or apple juice
1/2 cup unsweetened MimicCreme

Dumplings-
1 1/2 cups flour
1/2 cup corn meal
1 heaping tablespoon baking powder
1 teaspoon kosher salt
1 1/2 cups unsweetened MimicCreme

Directions:

1. Sprinkle chicken with salt and pepper, the dredge in flour.
2. Heat oil in a stock pot over a high flame and brown chicken on both sides. Transfer to a plate.
3. In the same pot, add onion, carrots, and celery. Stir and cook for a few minutes over a low flame. Stir in thyme and turmeric, then add broth and apple cider. scrape the bottom of the pot to loosen the browned bits. Return the chicken to the pot. Cover and simmer for 20 minutes.
4. To make the dumplings: Combine dumpling ingredients and set aside.
5. Remove the chicken from the pot. Use two forks to remove chicken from the bones, then return the deboned chicken to the pot. Pour in the MimicCreme and stir to combine. Drop tablespoons of dumpling dough into the simmering pot. Cover and continue to simmer for 15 minutes. Add salt if needed. Thin with broth if it becomes too thick.

Meat. Serves 8.

Photo & recipe adapted from: The Pioneer Woman.

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