Chicken With Cornmeal Dumplings Recipes

CHICKEN STEW WITH CORNMEAL DUMPLINGS

Steps:

• In a wide, deep pot, combine the chicken, stock and bay leaf- bring to a boil then reduce the heat to medium, cover the pot and simmer for 15 minutes.
• Skim the broth of any fat.
• Stir in the celery, carrots, onion and thyme.
• Contine to simmer over medium heat, partially covered, until the vegetables are tender (about 15 minutes).
• Stir in the kale.
• Season to taste with salt and pepper.
• Dumplings: Mix the dry ingredients together, then cut in the butter until the mixture is crumbly (a food processor makes this really easy).
• Add the milk and mix just until combined.
• Drop tablespoons of the dumpling batter in clumps over the top of the stew.
• Discard the bay leaf and thyme sprigs and serve.

YOSEMITE CHICKEN STEW WITH CORNMEAL DUMPLINGS (LOW FAT)

Steps:

• Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook about 1/2 hour or until chicken is tender.
• Remove chicken and vegetables from broth. Strain broth.
• Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.
• Mix cornstarch with 1 cup cooled broth.
• Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.
• Add basil, peas, and reserved vegetables to sauce; stir to combine.
• Add chicken and heat slowly to boiling while preparing cornmeal dumplings.
• For the dumplings:.
• Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl.
• Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft.
• Drop by full tablespoons on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and steam about 20 minutes.

CHICKEN WITH CORNMEAL DUMPLINGS

Steps:

• In a large Dutch oven or other heavy pot, melt 1 tablespoon butter over medium-high. Pat dry chicken and season with salt and pepper. Add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl.
• Add remaining 2 tablespoons butter, the scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Whisk in beer and return chicken to pot. With your hands, roughly tear tomatoes and add to pot along with their juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.
• Reduce to a medium simmer and drop dough by rounded tablespoonfuls on top of stew. Cover and simmer until dumplings are cooked through, 7 to 10 minutes. Serve immediately.
• (Per Serving)
• Calories: 438
• Fat: 17g (7g Saturated Fat)
• Protein: 26g
• Carbohydrates: 35g
• Fiber: 3g

SALSA VERDE CHICKEN WITH HERBED CORNMEAL DUMPLINGS

Steps:

• Chicken: Heat butter over medium-high heat in a large (11 - 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven.
• Whisk in flour to make a paste.
• Mix broth, salsa verde, and evaporated milk and whisk in all at once. Whisk, vigorously at first, until mixture simmers and thickens to sauce consistency.
• Stir in chicken, heat through, and cover to keep warm.
• Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
• Dumplings: Heat milk and butter in a small saucepan until steamy.
• Mix flour, cornmeal, baking powder, salt, scallions, and cilantro in a medium bowl with a fork. Stir in milk mixture to form a smooth, firm dough.
• Pinch off Ping-Pong-ball-size peices of dough with your fingers and drop onto chicken mixture.
• Return chicken to a simmer over medium-high heat.
• Cover and transfer pan to oven and bake until dumplings are cooked through, 15 to 20 minutes. Serve.

CROCK POT CHICKEN STEW WITH CHEDDAR CORNMEAL DUMPLINGS

Steps:

• In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
• Place chicken on top of the vegetables.
• In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
• Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
• Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
• In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
• Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not life cover during cooking.

CHICKEN AND CORNMEAL DUMPLINGS

Steps:

• Saute the onion in the olive oil for 2 minutes. Add the garlic; cook 2.
• minutes longer. Stir in the carrots, parsnip, turnips, thyme, and stock.
• Heat to boiling. Reduce the heat, add the chicken to the pan, cover and cook.
• over medium-low heat 30 minutes.
• Meanwhile, make the dumplings. Combine the cornmeal, flour, baking powder.
• and salt in a large bowl. Mix well and stir in the egg, milk and mustard.
• Mix well.
• After the chicken has cooked for 15 minutes, spoon the dumpling batter over.
• the stew in large spoonfuls. Cook, covered, until just firm, about 15.
• minutes.

CHICKEN AND CORNMEAL DUMPLINGS

Steps:

• In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.
• Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
• Meanwhile In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.
• If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
• Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.).

OLD-FASHIONED CHICKEN AND CORNMEAL DUMPLINGS RECIPE

Steps:

• In a Dutch oven or large sauce pot, heat 1 tablespoon oil over medium-high heat. Sprinkle the chicken with the salt. Add the chicken to the Dutch oven and cook, turning occasionally until browned, about 7 minutes. With a slotted spoon, transfer the chicken to a plate. Add the onion, carrots, celery and remaining oil to the Dutch oven. Reduce the heat to medium-low. Cover and cook, stirring occasionally until the vegetables are very tender, about 8 minutes. Stir in the flour and cook 1 minute. Return the chicken to the Dutch oven. Add the broth, peas and thyme; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally until the stew begins to thicken slightly, about 5 minutes. Meanwhile, to make the dumplings, stir together the baking mix, cornmeal and buttermilk in a medium bowl until a soft dough forms. Drop the dough by rounded tablespoons onto the simmering stew, making about 10 dumplings. Simmer uncovered, 10 minutes. Cover and simmer until the dumplings have doubled in size and are cooked through, about 10 minutes longer.