Chicken and Dumplings

Southern comfort food. Something the whole family will eat. Simmering goodness. That's right soul sisters, I'm talking chicken and dumplings. Half of this recipe comes from an ancient Betty Crocker cookbook and the other half from Pioneer Woman. So, hang with me for a real treat.

Chicken and Cornmeal Dumplings
(Serves 6-8)
In a large stock pot, melt 3 Tbsp. butter (or so)over medium heat. Add and saute for about 5 minutes:
1 stalk celery, chopped
1 medium carrot, chopped
1 small onion, chopped
Then, add:
1 broiler-fryer chicken, cut up
4 1/2 c. cold water
1 1/2 tsp. salt
1/2 tsp. pepper.
Heat to boiling, then skim the foam at the top. Cover and simmer until the chicken is cooked through, about 45 minutes. Strain the chicken and vegetables, saving the broth. Put broth back in the pot. Allow chicken to cool, shred it, and add it back to the pot (sans bones, please). Add vegetables back to the pot, if you wish, and reheat the mixture to boiling.

While chicken is cooling, make the dumplings. In a medium bowl, whisk together:
1 1/2 c. all-purpose flour
1/2 c. cornmeal
1 Tbsp. baking powder
1 tsp. kosher salt
Add 1 1/2 c. of half-and-half (or milk) and stir gently to combine.
Drop tablespoons full of the dumplings into the pot. Cover the lid halfway and simmer for 15 minutes, or until the dumplings are cooked through. Serve in bowls with a salad.