You don’t necessarily have to add sherry to this dish, but I believe it’s what gives this recipe that extra special flavor. I wouldn’t recommend using cooking sherry, but also not a sweet option, either. Go for a bottle of medium dry or dry sherry for the best flavor.
And don’t worry if you’re not a fan of sherry – I’m not either, but I still thought it gave this dish that little bit of extra! The flavor is out of this world and I’m sure you’re going to love it as much as I did!
Ingredients
1 tablespoon Bertolli extra-virgin olive oil
1 tablespoon Land O’ Lakes butter
2 1/2 pounds skin-on, bone-in chicken pieces
Salt and pepper, to taste
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
10 cups Swanson low-sodium chicken broth
1/2 teaspoon McCormick garlic powder
1/2 teaspoon McCormick onion powder
1 teaspoon sherry
Dumplings:
2 1/4 cups Gold Medal 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 Borden buttermilk, at room temperature
2 tablespoons minced fresh parsley, plus more for garnish
Instructions:
Melt butter and olive oil in a large pot. Season chicken pieces with salt and pepper. Brown the chicken on both sides, working in batches so as not to crowd the pot. Transfer to a plate, set aside.
Add the celery, carrots, and garlic to the pot. Cook for about 5 minutes until they begin to soften, stirring and adjusting the heat if needed. Return the chicken pieces to the pot, then add thyme, bay leaves, garlic powder, onion powder, and chicken broth. Bring to a simmer and cook until the chicken is cooked through (about 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. Stir in 1/2 cup of the flour and whisk until smooth. Slowly pour the flour mixture into the pot, whisking continuously. Simmer and whisk until 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, add small drops of the dumpling dough 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.
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Quick tip: Don’t forget to remove the bay leaves before serving.
