Corrie loves chicken and dumplings, but it’s generally not a favorite of mine.  I think the dumplings are too soggy and the dish in general is too bland.  But, I think we found a good compromise, enter this dish.   The herbed, only half submerged dumplings work to appease my texture issues, and although this is really, in my opinion a two dish dinner, it still was not much of a mess to put together.

I’m sure we’ll be making this again!

Salsa Verde Chicken with Herbed Cornmeal Dumplings

Serves 6

The chicken/sauce portion can be made two days ahead of time (up to the point of making the dumplings).  Reheat it before topping and baking.

Chicken

  • 1/2 stick (4 tablespoons) butter
  • 1/2 cup all-purpose flour
  • 1 can (14.5 ounces) chicken broth
  • 1 jar (15 ounces) salsa verde
  • 1 can (5 ounces) evaporated milk
  • 1 large rotisserie chicken, meat deboned and left in large chunks (about 6 cups)

Dumplings

  • 1 cup whole milk (I used skim.)
  • 3 tablespoons unsalted butter
  • 1 1/2 cups bleached all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/4 cup thinly sliced scallion greens
  • 1/4 cup chopped fresh cilantro

Chicken: Heat butter over medium-high heat in a large (11 – 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven.  Whisk in flour to make a paste.  Mix broth, salsa verde, and evaporated milk and whisk in all at once.  Whisk, vigorously at first, until mixture simmers and thickens to sauce consistency.  Stir in chicken, heat through, and cover to keep warm.  Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.

Dumplings: Heat milk and butter in a small saucepan until steamy.  Mix flour, cornmeal, baking powder, salt, scallions, and cilantro in a medium bowl with a fork.  Stir in milk mixture to form a smooth, firm dough.  Pinch off Ping-Pong-ball-size pieces of dough with your fingers and drop onto chicken mixture.  Return chicken to a simmer over medium-high heat.  Cover and transfer to oven and bake until dumplings are cooked through, 15 to 20 minutes.

Recipe found at Sweet Savory Life from Pam Anderson’s Perfect One-Dish Dinners: All You Need for Easy Get-Togethers

Advertisements