Chicken and Dumplings
Recipe by Charlotte Culinary Expert Heidi Billotto
2 Tbsp. Butter
2 Tbsp. your favorite Pour Olive extra virgin Olive Oil
½ cups all-purpose Flour
1 whole New Town Farms or any other locally raised heritage breed Chicken, cut into serving sized pieces, skinned – should you not be able to get a locally raised chicken then opt for organic
Coarse ground Sea salt And Heidi’s Pepper Blend from the Savory Spice Shop
½ cups finely diced local or organic Carrots
½ cups finely Diced organic Celery
1 whole organic Onion, diced
2-3 cups local collards, stemmed and cut into a chiffonade
1-2 tsp. whole thyme leaves
¼ cup locally grown organic turmeric from Windcrest Farms ( or use 1 Tbsp. organic ground turmeric
6 cups organic Chicken Broth
½ cups Apple Cider Vinegar
½ cups Heavy Cream
1-½ cup All-purpose Flour
½ cups Yellow Cornmeal
1 Tbsp. Baking Powder
1 tsp. Salt
1-½ cup Half-and-half
¼ cup fresh Italian flat leaf Parsley or shredded local Kale, collards or spinach
1 cup shredded NC sweet potatoes
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter and oil in a cast iron Dutch oven over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add thyme leaves, diced onion, carrots, turmeric and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Then pour in chicken broth and apple cider vinegar. Stir to combine; return chicken to the pan. Add shredded collards. Cover pot and simmer for 20 minutes.
Meanwhile, combine all the ingredients for the dumplings and stir into a dough. Drop by tablespoonsfuls into the pot of simmering chicken and broth. Cover, and cook until the dumplings rise to the top – about 15 minutes. Serve warm – freezes well – but do the dumplings fresh just before serving - reheats beautifully.