Chicken and Cornmeal Buttermilk Dumplings Chicken and Cornmeal Buttermilk Dumplings

Image: Andreas Trauttmnsdorff | Food Styling: Claire Stubbs | Props Styling: Catherine Doherty

Cutting up a chicken is easy and economical.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2009




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 facts Per each of 8 servings: about

  • Sodium 409 mg
  • Protein 20 g
  • Calories 264.0
  • Total fat 8 g
  • Potassium 485 mg
  • Cholesterol 59 mg
  • Saturated fat 3 g
  • Total carbohydrate 28 g


  • Iron 13.0
  • Folate 25.0
  • Calcium 7.0
  • Vitamin A 37.0
  • Vitamin C 12.0
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Lunch & Dinner

Chicken and Cornmeal Buttermilk Dumplings