Made 10/26/2026 and it was great. Took some to Frank Carter as Jan is in the Hospital. The recipe below was inspired by Ree Drummond. This makes 8 servings per the recipe.

Ingredients:

Chicken:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 whole chicken, cut into pieces (cut-up fryer)
• Salt and freshly ground black pepper on the chicken pieces
• 1½ cup finely chopped carrots [a little less than ¼-inch cubes]
• 1½ cup finely chopped celery
• 1 medium onion, finely chopped
• 1 teaspoon dried thyme
• ¼ teaspoon turmeric
• 6 cups Ina’s chicken broth

Dumplings: For this cook Mary bought a tube of crescent rolls. The ingredients for Ree’s way are:

• 1½ cups all-purpose flour
• ½ cup yellow cornmeal
• 1 heaping tablespoon baking powder
• 1 teaspoon kosher salt
• 2 cups half-and-half
• 2 tablespoons all-purpose flour
• Salt, as needed

Directions:

1. For the chicken :
   1. Melt the butter in a pot over mediumhigh heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
   2. Remove the chicken from the pot and set aside on a plate to cool enough to chop.
   3. While the Chicken is cooling and being chopped, in the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine,
   4. Add back the browned chicken. Cover the pot and simmer for 20+ minutes.
2. Mix together ½-cup half-and-half and flour, then add it to the pot and stir to combine. Cover the pot and continue to simmer for about and hour.
3. For the dumplings:
   1. For this cook Mary bought a tube of crescent rolls. Unrolled them cut into abut ¾ X 1½ inch strips.
   2. [Ree said: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1½ cups of the half-and-half, stirring gently to combine. Set aside.]
4. Drop Crescent roll strips [or tablespoons of dumpling dough] into the simmering pot. Cover and simmer for about 20 minutes until the dumplings are done.
5. Check the seasoning. Allow to sit 20 mifor 10 minutes before serving. 20

Next Time – Just before serving or delivery drop Crescent roll strips [or tablespoons of dumpling dough] into ter simmering pot. Otherwise the dumplings get mushy.