Chicken and Cornmeal Buttermilk Dumplings
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Cutting up a chicken is easy and economical.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 264 |
| pro | 20 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 28 g |
| fibre | 2 g |
| chol | 59 mg |
| sodium | 409 mg |
| potassium | 485 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 13% |
| vit A | 37% |
| vit C | 12% |
| folate | 25% |
Suggested Recipes
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3 lb (1.5 kg) chicken
1 tbsp (15 mL) vegetable oil
2 each carrots and ribs celery, cut into chunks
1 onion, chopped
2 cloves garlic, minced
1 cup (250 mL) sodium-reduced chicken broth
2 bay leaves
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) dried marjoram
2 potatoes, peeled and cut into 1-inch (2.5 cm) cubes
3 tbsp (45 mL) all-purpose flour
Dumplings:
3/4 cup (175 mL) all-purpose flour
1/4 cup (50 mL) yellow cornmeal
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) baking soda
Pinch salt
2 tbsp (25 mL) cold butter, cubed
2/3 cup (150 mL) buttermilk
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Cut chicken into 8 pieces. Remove skin and discard; set chicken aside.
In shallow Dutch oven, heat oil over medium heat; cook carrots, celery, onion and garlic, stirring occasionally, until onion is softened, about 5 minutes.
Add 1-1/2 cups (375 mL) water, broth, bay leaves, thyme, salt, pepper and marjoram; bring to boil. Add chicken; reduce heat, cover and simmer for 20 minutes.
Add potatoes; cover and simmer for 5 minutes. Whisk flour with 1/3 cup (75 mL) cold water; whisk into broth mixture.
Dumplings: Meanwhile, in bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Using pastry blender, cut in butter until in coarse crumbs. Stir in buttermilk and parsley to make sticky spoonable dough.
Drop by 8 spoonfuls onto simmering stew. Cook, covered and without lifting lid, until dumplings are no longer doughy underneath and juices run clear when chicken is pierced, about 15 minutes. Discard bay leaves.
In shallow Dutch oven, heat oil over medium heat; cook carrots, celery, onion and garlic, stirring occasionally, until onion is softened, about 5 minutes.
Add 1-1/2 cups (375 mL) water, broth, bay leaves, thyme, salt, pepper and marjoram; bring to boil. Add chicken; reduce heat, cover and simmer for 20 minutes.
Add potatoes; cover and simmer for 5 minutes. Whisk flour with 1/3 cup (75 mL) cold water; whisk into broth mixture.
Dumplings: Meanwhile, in bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Using pastry blender, cut in butter until in coarse crumbs. Stir in buttermilk and parsley to make sticky spoonable dough.
Drop by 8 spoonfuls onto simmering stew. Cook, covered and without lifting lid, until dumplings are no longer doughy underneath and juices run clear when chicken is pierced, about 15 minutes. Discard bay leaves.
Tags:
Main Course; Poultry-Chicken; Vegetables; Grains; Cheese/Other Dairy; One-Pot;
Source
Canadian Living Magazine: April 2009
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