Savory Herb Chicken and Cornmeal Dumplings
A delightful twist on the classic chicken and dumplings, this version incorporates fresh herbs and cornmeal into the dumplings for a unique texture and flavor. Perfect for an easy weeknight meal or a cozy weekend dinner, this dish is designed to satisfy and impress.
Prep time: 15 minutesCook time: 45 minutesServes: 6
Ingredients
2 tbsp olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
4 cups chicken broth
1.5 lbs chicken thighs, boneless and skinless
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
1 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp salt
2 tbsp fresh parsley, chopped
3/4 cup milk
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until soft, about 5 minutes.
2. Stir in garlic and cook for another minute until fragrant.
3. Add chicken broth, chicken thighs, salt, pepper, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and let simmer for 30 minutes.
4. While the soup simmers, prepare the dumplings. In a medium bowl, mix together flour, cornmeal, baking powder, salt, and parsley.
5. Gradually add milk to the dry ingredients, stirring until just combined. Do not overmix.
6. Remove the chicken thighs from the pot, shred them with two forks, and return the meat to the pot.
7. Drop spoonfuls of the dumpling dough into the simmering pot. Cover and cook for 10-12 minutes, until dumplings are cooked through.
8. Remove bay leaf and adjust seasoning if necessary. Serve hot.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over medium-low heat until warmed through, or microwave individual portions for 2-3 minutes, stirring halfway through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.