Ingredients
2 TBS olive oil
1 cup flour, seasoned with salt and pepper
2 lbs chicken breasts, cut in a couple large pieces
1 whole medium onion, chopped
2 whole carrot, peeled and cut into large pieces
1 whole bay leaf
1 sprig fresh thyme
¼ teaspoon turmeric
6 cups low sodium chicken broth
Dumplings
1 ½ cup flour
½ cup ground cornmeal
2 tsp baking powder
1 TBS sugar
1 tsp kosher salt
1 ¾ cup heavy cream
Preparation
Sprinkle both side with salt and pepper, then dredge chicken in seasoned flour and add to large heated pan with olive oil. Cook 3-4 minutes per side until evenly browned but not cooked through. Remove chicken and set aside. Add chopped onions and carrots and sauté for 2 minutes. Add bay leaf, thyme, turmeric, salt and pepper and cook for another minute. Add chicken broth and return chicken to pot. Bring to a boil, reduce heat to simmer, then cover and cook chicken for 15 minutes.
Meanwhile, make the dumplings. Add the flour, cornmeal, baking powder, sugar and salt to a mixing bowl. Add heavy cream and stir until just combined.
Before adding dumplings, remove chicken and let cool slightly before cutting into small pieces. Split the broth into two large pans to increase surface area to cook dumplings. Add the chicken back to the pot and return to a simmer. Drop the dumplings by heaping tablespoon, cover and simmer for another 12 minutes.
