Pioneer Woman chicken and dumplings from Ree Drummond simmers a flour-dredged whole chicken in broth with apple cider, then drops cornmeal dumplings into the pot. And the recipe serves 8 at approximately 520 calories per serving in about 45 minutes from The Pioneer Woman site.
Ree adds half a cup of apple cider to the broth alongside the chicken, which sounds unusual but adds a subtle sweetness that rounds out the thyme and turmeric. So the finished broth tastes layered instead of flat, and the cider disappears into the background without making the dish taste like apples.
Mixing cornmeal into the dumpling dough alongside the flour is what keeps the dumplings from turning gummy. And without that cornmeal texture, the dough absorbs too much broth and the dumplings become dense paste that sticks to the roof of your mouth.
Source: The Pioneer Woman (thepioneerwoman.com)
Pioneer Woman Chicken and Dumplings
Course: Chicken, DinnerCuisine: AmericanDifficulty: Medium8
servings15
minutes30
minutes520
kcalA whole cut-up chicken browns in butter and olive oil, then simmers in broth and apple cider with carrots, celery, onion, thyme, and turmeric before shredding. Then heavy cream stirs in, and tablespoon-sized scoops of cornmeal dumpling dough drop into the simmering pot for 15 minutes.
Ingredients
- For the chicken:
2 tablespoons butter
2 tablespoons olive oil
1/2 cup all-purpose flour, for dredging
1 whole chicken, cut into pieces
Salt and pepper
- For the broth:
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 medium onion, finely diced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
6 cups low-sodium chicken broth
1/2 cup apple cider
1/2 cup heavy cream
- For the dumplings:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon (heaping) baking powder
1 teaspoon kosher salt
1 1/2 cups half-and-half
2 tablespoons minced fresh parsley (optional)
Salt as needed
Directions
- Season and dredge the chicken: Sprinkle the pieces with salt and pepper, then dredge both sides in flour.
- Brown the chicken: Then melt the butter with olive oil in a pot over medium-high heat and brown the chicken in two batches on both sides.
- Set the chicken aside: Once browned, remove the pieces to a clean plate.
- Cook the vegetables: In the same pot, add the carrots, celery, and onion over medium-low heat for 3 to 4 minutes.
- Add the spices and liquids: Then stir in the thyme and turmeric, and pour in the chicken broth and apple cider.
- Simmer with the chicken: Once combined, return the browned chicken to the pot, cover, and simmer for 20 minutes.
- Make the dumpling dough: While the chicken simmers, sift the flour, cornmeal, baking powder, and salt together.
- Add the half-and-half: Then pour in the half-and-half and stir gently until just combined, and set aside.
- Shred the chicken: After 20 minutes, remove the chicken from the pot and use two forks to pull the meat from the bones.
- Return the meat: Then add the shredded chicken back to the simmering pot.
- Add the cream: Once the chicken is in, pour in the heavy cream and stir to combine.
- Drop the dumplings: Then drop tablespoon-sized scoops of dough into the simmering broth without shaping them.
- Simmer covered: Once all the dumplings are in, add the parsley if using, cover the pot halfway, and simmer for 15 minutes.
- Rest and serve: Then check the seasonings, add salt if needed, and let the pot sit for 10 minutes before serving.
FAQs
Can I use boneless chicken breasts instead of a whole chicken?
A whole cut-up chicken gives the broth deeper flavor because the bones release gelatin during the 20-minute simmer. And the dark meat from the thighs and legs shreds into the pot with more moisture than white meat alone.
But if boneless breasts are all you have, dice them into 1-inch pieces and skip the dredging and browning. Since boneless meat cooks faster, add it with the broth and reduce the covered simmer to about 15 minutes before shredding.
Why does the recipe use apple cider?
The cider adds a subtle sweetness that balances the savory broth and ground thyme without tasting fruity. And it is only half a cup in 6 cups of broth, so the flavor blends into the background after 20 minutes of simmering.
But if you do not have apple cider, a splash of dry white wine works as a swap since it adds acidity without sweetness. And plain water fills the volume if you skip both, though the broth will taste a little flatter without that extra layer.
How do I keep the dumplings from getting gummy?
The cornmeal in the dough is the key, because it breaks up the gluten in the flour and creates a lighter texture with a slight grain. And stirring the dough gently until just combined prevents overdeveloping that gluten further.
Do not shape or compress the scooped dough before dropping it in, since rough, uneven edges cook better than smooth balls. And keep the lid halfway on during the 15-minute simmer so steam cooks the tops without trapping too much moisture, which would make the dumplings soggy.
Can I make this ahead of time?
The broth and shredded chicken store well in the fridge for up to 3 days, but the dumplings do not hold up once cooled. So make the broth ahead and drop fresh dumplings in when you reheat, since the dough comes together in under 5 minutes.
This same split approach works for the pioneer woman chicken noodle soup, where the noodles are best cooked fresh to prevent them from absorbing all the broth. And reheat the base gently on the stovetop over medium-low before adding the dumplings.
What sides go well with chicken and dumplings?
The pot is already a complete meal with protein, vegetables, and starchy dumplings, so keep sides light. And a simple green salad with vinaigrette or steamed green beans adds color and crunch without competing with the creamy broth.
But cornbread alongside soaks up the broth at the bottom of the bowl, the same way crusty bread works with the pioneer woman white chicken chili. And avoid heavy starchy sides like mashed potatoes, because the dumplings already fill that role inside the pot.
