Tested till perfect Chicken and Cornmeal Buttermilk Dumplings

Chicken and Cornmeal Buttermilk Dumplings

Cutting up a chicken is easy and economical.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2009

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8

Ingredients

  • 3 lb 3lbchickenchickens
  • 1 tbsp 1tbspvegetable oil
  • 2 2carrotcarrots, cut into chunks
  • 2 2rib celery, cut into chunks
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 cup 1cupsodium-reduced chicken broth
  • 2 2bay leafbay leaves
  • 1 tsp 1tspdried thyme
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspdried marjoram
  • 2 2potatopotatoes, peeled and cut into 1-inch cubes
  • 3 tbsp 3tbspall-purpose flour

Dumplings:

  • 3/4 cup 3/4cupall-purpose flour
  • 1/4 cup 1/4cupyellow cornmeal
  • 1 tsp 1tspbaking powder
  • 1/4 tsp 1/4tspbaking soda
  • 1 pinch 1pinchsalt
  • 2 tbsp 2tbspcold butter, cubed
  • 2/3 cup 2/3cupbuttermilk
  • 2 tbsp 2tbspchopped fresh parsley
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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.

Nutritional Information Per each of 8 servings: about

cal 264 pro 20g total fat 8g sat. fat 3g
carb 28g fibre 2g chol 59mg sodium 409mg
potassium 485mg

% RDI:

calcium 7 iron 13 vit A 37 vit C 12
folate 25
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