Sheriff Don's Chicken n' Dumplings

This recipe is inspired by a Troutdale, Oregon restaurant called Tad's Famous Chicken n' Dumplings. The restaurant closed a few years ago, but while it was open, it was the local go-to favorite because of their signature chicken n' dumplings dish. Unfortunately, I never thought to acquire their recipe while they were open, and, to my knowledge, they closed and sadly took the recipe with them. Of course, the singular challenge is to achieve the all-important light and fluffy dumpling. But since the dumpling ingredients in most recipes are pretty much the same, I've learned that this just takes a 'gentle dollop-hand' and a watchful eye on the cooking time. Since then, I've parsed several chicken and dumpling recipes and have reverse-engineered the component ingredients to assemble a recipe that comes close to the Tad's recipe... so enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sprinkle chicken parts with salt and pepper and dredge in flour.

Step 2

In a 5-quart Dutch Oven, melt butter and braise chicken parts, then remove and set aside on a clean plate.

Step 3

In the Dutch Oven, add olive oil and veggies, then sauté until tender (about 5 minutes).

Step 4

Next, add sugar, garlic, spices, broth, wine, and apple juice, then bring to a boil, stirring constantly for 1 minute, then reduce heat and add braised chicken parts. Cover and cook for 2 hours, or until chicken is fall-off-the-bone tender.

Step 5

Remove chicken parts onto a plate, then remove all bones and shred chicken with a fork.

Step 6

Return shredded chicken to the Dutch Oven, then add heavy cream and stir to combine. Set stove to low and continue to simmer the stew.

Step 7

In a medium mixing bowl, add flour, cornmeal, salt, and cream, stirring gently to combine.

Step 8

Using a large spoon, gently drop dollops of the mixture into the simmering stew. Cover and cook for 10-15 minutes, or until dumplings appear light and fluffy. Serve while hot.