I tend to like chicken diced up and/or shredded for dishes like this, so I’ll take the meat off the bone. It’s nice and brown and pretty, so if you wanted a more impressive/elegant presentation, you could leave the chicken pieces whole and serve a piece with each serving. Next, put the browned chicken back in the pot.Īnd here’s where I can tell you about the two different directions you can head with the chicken. Allow to sit for 10 minutes before serving. Cover pot halfway and continue to simmer for 15 minutes. Step 6 Drop tablespoons of dumpling dough into the simmering pot.Pour heavy cream into the pot and stir to combine. Use two forks to remove chicken from the bone. Step 5 Remove chicken from pot and set aside on a plate.Step 4 While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine.Stir to combine, then add browned chicken. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir and cook for 3 to 4 minutes over medium-low heat. Step 3 In the same pot, add diced onion, carrots, and celery.In two batches, brown chicken on both sides and remove to a clean plate. Step 2 Melt butter in a pot over medium-high heat.Step 1 Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.

Chicken dumplings