Friday, October 1, 2010

Rustic Chicken and Herbed Cornmeal Dumplings

This was so delicious! The only problem I had with it was the dumplings were too close together in the pot and they kind of stuck together. Next time I'm going to try to make them more round and not put them so close together. But it didn't matter. It was so good! It was a big hit with my family, especially my six year old. He kept eating and eating and eating. He ate more than me! He's as skinny as a rail too. I have no idea where he puts it. Even my two year old little girl had seconds. This recipe is definitely a winner! 

Rustic Chicken and Herbed Cornmeal Dumplings
adapted from The Open Pantry

2 lbs boneless chicken breasts or thighs
1/2 tsp salt
1/8 tsp pepper
1 Tbsp butter
1/2 cup onion, diced
3 carrots, sliced
2 celery stocks, chopped
2 cups chicken broth
1 1/2 tsp dried thyme
2 Tbsp cornstarch
2 Tbsp flour
2 cups milk

1/4 cup flour
1/2 cup cornmeal
2 tsp baking powder
1/4 tsp salt
2 Tbsp cold unsalted butter, cut into bits
2/3 cup milk
1/2 tsp dried parsley
1 tsp dried chives

Season chicken with salt and pepper. Heat olive oil over medium heat in a 6 qt. pot. Add chicken; brown on both sides until cooked through. Remove from pot. 

Melt butter; add onion, carrot, and celery. Cook until softened, about 6 minutes. Stir in broth and thyme; bring to a boil. Combine cornstarch and flour. Whisk in milk and then whisk milk mixture into broth. Boil and continues to whisk until thickened, about 5 minutes. Reduce heat to low. Cut chicken into bite size pieces and return to pot. 

Mix dumplings while chicken is cooking. To make dumplings, whisk together flour, cornmeal, baking powder, and salt. Add butter using a fork, pastry blender, or fingers to cut it into cornmeal mixture. Add milk and herbs and stir with a fork until dough comes together. Drop tablespoonful of dough on the surface of the pot. Cover; cook for 15 minutes without lifting the lid.

Serves 4-6

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