Chicken and Cornmeal Buttermilk Dumplings

By The Canadian Living Test Kitchen

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Chicken and Cornmeal Buttermilk Dumplings

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	264264 cal
pro	20 g20g pro
total fat	8 g8g total fat
sat. fat	3 g3g sat. fat
carb	28 g28g carb
fibre	2 g2g fibre
chol	59 mg59mg chol
sodium	409 mg409mg sodium
potassium	485 mg485mg potassium
% RDI:	-
calcium	77 calcium
iron	1313 iron
vit A	3737 vit A
vit C	1212 vit C
folate	2525 folate

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Ingredients

3 lb chickens 3 3lb lbchickenchickens
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 carrots , cut into chunks2 2carrotcarrots, cut into chunks
2 rib celery , cut into chunks2 2rib celery, cut into chunks
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 cup sodium-reduced chicken broth 1 1cup cupsodium-reduced chicken broth
2 bay leaves 2 2bay leafbay leaves
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp dried marjoram 1/4 1/4tsp tspdried marjoram
2 2potatopotatoes, peeled and cut into 1-inch cubes
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
Dumplings:
3/4 cup all-purpose flour 3/4 3/4cup cupall-purpose flour
1/4 cup yellow cornmeal 1/4 1/4cup cupyellow cornmeal
1 tsp baking powder 1 1tsp tspbaking powder
1/4 tsp baking soda 1/4 1/4tsp tspbaking soda
1 pinch salt 1 1pinch pinchsalt
2 tbsp cold butter , cubed2 2tbsp tbspcold butter, cubed
2/3 cup buttermilk 2/3 2/3cup cupbuttermilk
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped 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.

Source : Canadian Living Magazine: April 2009