If you're craving comfort food with a twist, this Savory Herb Chicken and Cornmeal Dumplings recipe is your answer. It's a delightful blend of tender chicken and fluffy dumplings, perfect for a cozy dinner. The cornmeal adds a unique texture that elevates the classic dish.
Olive oil starts off the cooking process, providing a subtle flavor base for sautéing. The trio of onion, carrots, and celery — the classic mirepoix — adds depth and sweetness. Garlic enhances the aroma, giving the dish a savory kick.
Chicken broth serves as the soup's foundation, enriching the dish with savory goodness. Chicken thighs bring tenderness and richness; they're more forgiving than breast meat, staying juicy even after simmering. Salt and black pepper are essential for seasoning, while thyme and rosemary impart an earthy, fragrant quality.
For the dumplings, all-purpose flour and cornmeal provide structure and a slight crunch. Baking powder ensures they puff up nicely. A bit of salt heightens the flavors, and fresh parsley adds a burst of color and freshness. Finally, milk binds everything together for a smooth, cohesive dough.
This dish pairs wonderfully with a simple side salad dressed in a light vinaigrette. A slice of crusty bread can also be perfect for soaking up the savory broth. For a touch of heat, sprinkle some red pepper flakes on top.
Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, toss in the onion, carrots, and celery. Stir them occasionally, letting them soften for about five minutes. When they begin to look tender, add the garlic and cook for just one more minute until it releases its wonderful aroma.
Pour in the chicken broth and add the chicken thighs, sprinkling in the salt, pepper, thyme, rosemary, and bay leaf. Bring everything to a boil. Once bubbling, reduce the heat and let it simmer gently for about 30 minutes. This slow simmer allows the flavors to meld beautifully.
While the soup is simmering, focus on the dumplings. In a medium bowl, combine the flour, cornmeal, baking powder, and salt. Stir in the parsley for a touch of color. Gradually pour in the milk, mixing just until the ingredients come together into a dough. Be careful not to overmix.
Once the chicken has simmered, remove the thighs from the pot. Shred the meat using two forks and return it to the soup. Now, drop spoonfuls of the dumpling dough into the simmering pot, ensuring they don’t touch. Cover and let them cook for 10-12 minutes until they’re puffed and cooked through.
Before serving, remove the bay leaf and taste the soup for seasoning. Adjust with more salt or pepper if needed. Serve hot, and enjoy!
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