Ingredients
1 tablespoon Bertolli extra-virgin olive oil
1 tablespoon Land O’ Lakes butter
2 1/2 pounds skin-on, bone-in chicken pieces (all thighs or a whole cut up chicken or a mixture of light & dark meat)
Salt and freshly ground black pepper
1 cup chopped celery
2 cups diced carrots
3 garlic cloves, minced
1 1/2 tablespoons fresh thyme leaves (or 1 1/2 teaspoons dried thyme)
3 bay leaves
1/2 teaspoon McCormick garlic powder
1/2 teaspoon McCormick onion powder
10 cups Swanson low-sodium chicken broth
1 teaspoon sherry
FOR THE DUMPLINGS:
2 1/4 cups Gold Medal all-purpose flour, DIVIDED
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup buttermilk, at room temperature
2 tablespoons minced fresh parsley, plus more for garnish
Instructions:
In a large, deep pot, melt together olive oil and butter. Generously season chicken pieces with salt and pepper. Brown the chicken on both sides, working in batches so as not to crowd the pot. Transfer chicken to a plate and set aside.
Add the celery, carrots, and garlic to the pot. Cook the vegetables for a few minutes until they begin to soften, stirring and adjusting the heat as necessary. Add the browned chicken pieces, thyme, bay leaves, garlic powder, onion powder, and chicken broth. Bring to a simmer and cook until the chicken is cooked through – this will take approximately 30 minutes. Remove and discard the thyme stems and bay leaves. Transfer the cooked chicken to a plate. Remove and discard the skin and bones, shred the chicken, and return to the pot.
Ladle 2 cups of the cooking liquid into a large bowl or quart-sized measuring cup. Whisk in 1/2 cup of the flour until smooth. Slowly pour the flour mixture into the pot, whisking continuously. Simmer and whisk until slightly thickened, about 8 to 10 minutes.
In a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in the melted butter, buttermilk, and minced parsley until just combined. With heat reduced to low, drop rustic, tablespoon-sized balls into the simmering broth. Gently stir dumplings one time and then simmer, covered, until the dumplings are firm, about 12 to 15 minutes. Stir in sherry and season the dish with additional salt and pepper, to taste. Serve immediately, sprinkled with additional minced fresh parsley.
From: http://reciperoost.com/2017/01/07/this-one-brings-back-memories-from-your-childhood/
