Ingredients
Scale
1- 1 ½ lbs boneless skinless chicken (breasts, tenderloins, thighs)
2 tablespoons extra-virgin olive oil
½ teaspoon salt, plus more to taste
Ground black pepper, to taste
2 tablespoons butter
1 medium onion, diced
1 cup carrots, diced
2 cloves minced garlic
1 ½ cup celery, diced
½ teaspoon thyme
¼ teaspoon turmeric
½ teaspoon sage
1-quart chicken broth
3 cups half-and-half
2 cups flour
1 tablespoon baking powder
1 teaspoon sugar
3 tablespoons fresh parsley, chopped
Instructions
- In a large dutch oven, place 2 tablespoons of olive oil. Let the oil warm over medium-low heat. In the meantime, season the chicken with salt and pepper to taste.
- Once the oil is hot, carefully lay the chicken in the pot and sear for 2-3 minutes on each side or until each side is browned.
- Remove from the pot, and set aside.
- Melt the butter in the same pot and add the onion, carrots, garlic, and diced celery.
- Sprinkle ground thyme, turmeric, and sage over the top. Mix to combine.
- Saute until soft, about 5-7 minutes.
- Put the chicken back in the pot, and add 1 ½ cups half-and-half and broth. Bring to a boil.
- If you want a thicker stew, remove ¼ cup broth from the pot and add 2 tablespoons flour or cornstarch. Whisk until cloudy, then pour back into the pot. If you want a thinner mixture, keep it as is.
- Mix the flour, baking powder, salt, and sugar in a large bowl until well combined.
- Then, add the remaining half-and-half and parsley. Gently fold to mix. Do not over-mix!
- Add your dumplings to the boiling broth and cover them with a bit of broth. Cover and simmer for 15 minutes.
- Allow cooling for at least 10 minutes before eating. Enjoy.