Chicken and Cornmeal Buttermilk Dumplings
This recipe makes 8 servings
|Per each of 8 servings: about||-|
|total fat||8 g|
|sat. fat||3 g|
- Portion size: 6 to 8
Cutting up a chicken is easy and economical.
- 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
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