Chicken and Cornmeal Buttermilk Dumplings
This recipe makes 8 servings
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 |
Cutting up a chicken is easy and economical.
Ingredients
- 3 lb chickens
- 1 tbsp vegetable oil
- 2 carrots, cut into chunks
- 2 rib celery, cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sodium-reduced chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dried marjoram
- 2 potatoes, peeled and cut into 1-inch cubes
- 3 tbsp all-purpose flour
- Dumplings:
- 3/4 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 2 tbsp cold butter, cubed
- 2/3 cup buttermilk
- 2 tbsp chopped fresh parsley
Preparation
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.
Source : Canadian Living Magazine: April 2009
- Keywords : Main Course; Chicken; Potatoes; One-Pot; Flour; Buttermilk; Chicken broth/stock; Corn;









