Pressure Cooker Chicken and Dumplings

cooking.nytimes.com

Chuckles

subheading: FOR THE CHICKEN:

3 ½ pounds bone-in chicken pieces, preferably dark meat

1 ½ teaspoons kosher salt, plus more as needed

½ teaspoon freshly ground black pepper

4 tablespoons (½ stick) unsalted butter

2 carrots, diced

2 celery stalks, diced

1 Spanish onion, diced

1 turnip, peeled and diced

4 garlic cloves, smashed

¼ cup all-purpose flour

1 quart chicken stock, preferably homemade

Chopped fresh parsley or celery leaves, for serving

subheading: FOR THE DUMPLINGS:

1 ½ cups all-purpose flour

½ cup fine cornmeal

¼ cup minced fresh chive (optional)

2 teaspoons baking powder

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons butter, melted

¾ cup whole milk

Directions at cooking.nytimes.com

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