CHICKEN AND HERBED CORNMEAL DUMPLINGS

  • 1/4 Cup Sliced butter, divided
  • 2 Cups Sliced Carrots
  • 1 Cup Sliced Celery
  • 1 Yellow Onion, chopped
  • 1/2 Cup + 2 Tbsp. all Purpose Flour, divided
  • 3 1/4 Cup Chicken Broth
  • 1 Bay Leaf
  • 3/4 Kosher Salt, divided
  • 3 Cups coarsely shredded Rotisserie Chicken
  • 1/2 cup coarse plain Yellow Cornmeal
  • 1 tsp Baking Powder
  • 1/4 tsp. Baking Soda
  • 1/2 cup whole Buttermilk
  • 2 Tbsp. Chopped Parsley
  • 1 Tbsp. Chopped Tarragon
Melt 2 Tbsp. of the butter in a Dutch oven over medium high heat.  Add carrots, celery and onions, cook until the onions are tender.  Add 2 Tbsp. of the flour, cook for about 2 minutes, add broth, bay leaf and 1/2 tsp. of Salt and bring to a boil.  Cook stirring occasionally until thickened.  Add the shredded chicken and remove Dutch oven from the heat.

Whisk together the cornmeal, baking powder and Soda, and remaining 1/2 cup of flour and 1/4 tsp. salt in a medium bowl.  Cut the remaining butter (2 Tbsp.) into the flour mixture and mix with a fork until resembles coarse meal.  Add the butter milk, parsley and tarragon.  Stir until all dough is moistened.

Heat the Dutch over over medium heat.  Drop dumpling dough by tablespoonfuls, dropping them about 1/2 to 1 inch apart over the chicken mixture.  Cover and cook until dumplings are done and dry to touch, usually about 15- 20 minutes. 

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