Chicken And Dumplings Pioneer Woman Ree Drummond Food

INSTANT POT CHICKEN AND DUMPLINGS

Steps:

• For the dumplings: Whisk the flour, parsley, cornmeal, chives, baking powder and salt in a medium bowl. Stir in the milk and melted butter until the batter just comes together; set aside.
• For the chicken: Set a 6-quart Instant Pot to sauté on high. Add the olive oil and butter and let the butter melt, stirring constantly so it doesn't burn. Add the carrots, celery, onion, 1 teaspoon salt and ¼ teaspoon pepper and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour, thyme and turmeric until the vegetables are well coated.
• Add the chicken, the remaining ½ teaspoon salt and a few grinds of pepper and stir until coated. Stir the chicken broth into the Instant Pot. Press cancel to turn off the pot. Carefully scoop about 12 mounds of dumpling batter (2 tablespoons each) into the pot, spacing them evenly. Lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 3 minutes.
• When the time is up, carefully turn the steam valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam. Ladle the chicken and dumplings into bowls.

POTATO DUMPLINGS

Steps:

• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a gentle boil.
• Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
• Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
• Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.