Chicken with Cornmeal Dumplings #SundayFunday

Classic Chicken and Dumplings with a twist.  These Dumplings are made with cornmeal and fresh herbs providing a savory, delicious, and unexpected addition to your dinner.

The Sunday Funday Bloggers are serving up recipes using ground corn today.......

Sue of Palatable Pastime is hosting this week and asked us to make any recipe we wanted as long as it contained ground corn.  I chose to make some chicken and dumplings with a twist.

I started with Rotisserie Chicken but you can use leftover chicken or poach a couple of breasts or some thighs to use in this recipe.

Let's see what the others have cooked up for us today.......

• Chicken with Cornmeal Dumplings from A Day in the Life on the Farm
• Copycat Jiffy Cornbread Muffins from Amy's Cooking Adventures
• Fried Cornmeal Mush from Palatable Pastime
• Masala Shrimps With Cheesy Grits from Sneha's Recipe
• Makki Di Roti from Mayuri's Jikoni
• Small Batch Eggnog Crumbly Cornbread Muffins by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Entrees, Stew, Chicken, Dumplings, One Pot Meals

Entrees, Chicken

Southern American

Yield: 6 servings

Author: Wendy Klik

Chicken with Cornmeal Dumplings

Classic Chicken and Dumplings with a twist. These Dumplings are made with cornmeal and fresh herbs providing a savory, delicious, and unexpected addition to your dinner.

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

• 1/2 stick of cold butter, divided
• 3-4 carrots, scraped and cut into large slices
• 2 stalks celery, cut into large slices
• 1 onion, chopped
• 1/2 c. +2 T. flour, divided
• 3-4 c. chicken broth
• 1 bay leaf
• salt and pepper, to taste
• 3 cups coarsely chopped chicken (I used a rotisserie chicken)
• 1/2 c. cornmeal
• 1 t. baking powder
• 1/4 t. baking soda
• 1/2 c. buttermilk
• handful of parsley leaves, chopped
• leaves from one large stem of tarragon, chopped

Instructions

1. Melt 2 T. of the butter in a Dutch Oven over med-high heat. Add the carrots, celery and onion, season with salt and pepper, and cook for about 5 minutes until onions are translucent and vegetables start to soften.
2. Sprinkle 2 Tablespoons of flour over the vegetables. Cook and stir for a few minutes until vegetables are coated. Add the broth and the bay leaf. Bring to a boil and cook for about 5 minutes, stirring occasionally, until the mixture starts to thicken. Stir in the chicken, turn heat to low.
3. Place the remaining flour, cornmeal, baking powder, baking soda and a pinch of salt into a food processor. Pulse once to combine. Cut the remaining 2 Tablespoons of butter into dice and add to the food processor. Pulse 2 or 3 times then pour into a bowl. Stir in the buttermilk and herbs just until combined.
4. Using a Tablespoon drop the dumplings on top of the Chicken Mixture spacing about an inch apart. Cover and cook for 20-30 minutes, until dumplings are puffed up and dry to the touch.

Notes

Adapted from a recipe found in Southern Living

Nutrition Facts

Calories

260.63

Fat (grams)

13.7 g

Sat. Fat (grams)

6.59 g

Carbs (grams)

25.13 g

Fiber (grams)

3.08 g

Net carbs

22.03 g

Sugar (grams)

4.47 g

Protein (grams)

9.75 g

Sodium (milligrams)

812.37 mg

Cholesterol (grams)

45.53 mg

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