Chicken With Cornmeal Dumplings Food

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CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS



Chicken Soup with Cornmeal Sage Dumplings image

Provided by Robin Miller : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 teaspoons dried thyme
8 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup frozen peas
2/3 cup all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons dried sage
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup buttermilk
1 tablespoon olive oil

Steps:

  • Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas.
  • Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
  • Serve soup with dumplings.

CHICKEN STEW WITH CORNMEAL DUMPLINGS



Chicken Stew with Cornmeal Dumplings image

This dish isn't fancy, but it's so simple and so good on a cold evening. It's also very quick. My family and I prefer this over traditional chicken and dumplings.

Provided by P48422

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

3 1/2-4 lbs chicken, cut up and skin removed
4 cups chicken stock
1 bay leaf
2 stalks celery, thinly sliced
4 medium carrots, peeled and sliced about 1 inch thick
6 small white onions, peeled and halved
4 sprigs fresh thyme
1 bunch kale, stems trimmed,leaves coarsely chopped
salt and pepper
1 cup unbleached flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into pieces
2/3 cup milk

Steps:

  • In a wide, deep pot, combine the chicken, stock and bay leaf- bring to a boil then reduce the heat to medium, cover the pot and simmer for 15 minutes.
  • Skim the broth of any fat.
  • Stir in the celery, carrots, onion and thyme.
  • Contine to simmer over medium heat, partially covered, until the vegetables are tender (about 15 minutes).
  • Stir in the kale.
  • Season to taste with salt and pepper.
  • Dumplings: Mix the dry ingredients together, then cut in the butter until the mixture is crumbly (a food processor makes this really easy).
  • Add the milk and mix just until combined.
  • Drop tablespoons of the dumpling batter in clumps over the top of the stew.
  • Discard the bay leaf and thyme sprigs and serve.

Nutrition Facts : Calories 949.9, Fat 48, SaturatedFat 16, Cholesterol 209.3, Sodium 1094.1, Carbohydrate 68.6, Fiber 6.5, Sugar 11.6, Protein 60.2

CHICKEN AND CORNMEAL DUMPLINGS



Chicken and Cornmeal Dumplings image

Make and share this Chicken and Cornmeal Dumplings recipe from Food.com.

Provided by Gagoo

Categories     One Dish Meal

Time 8h15m

Yield 2 serving(s)

Number Of Ingredients 18

2 medium carrots, thinly sliced
1 stalk celery, thinly sliced
1/3 cup corn kernel (fresh or frozen)
1/2 medium onion, thinly sliced
2 garlic cloves, minced
1 teaspoon fresh rosemary, snipped or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
2 chicken thighs, skinned
1 cup reduced-sodium chicken broth
1/2 cup nonfat milk
1 tablespoon all-purpose flour
1/4 cup flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1 dash salt
1 egg white
1 tablespoon nonfat milk
1 tablespoon canola oil

Steps:

  • In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.
  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
  • Meanwhile In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.
  • If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
  • Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.).

Nutrition Facts : Calories 530.9, Fat 23.6, SaturatedFat 5, Cholesterol 80.3, Sodium 399.2, Carbohydrate 53.5, Fiber 5.6, Sugar 8.4, Protein 28.9

SALSA VERDE CHICKEN WITH HERBED CORNMEAL DUMPLINGS



Salsa Verde Chicken With Herbed Cornmeal Dumplings image

Make and share this Salsa Verde Chicken With Herbed Cornmeal Dumplings recipe from Food.com.

Provided by Brookelynne26

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

4 tablespoons butter
1/2 cup all-purpose flour
14 1/2 ounces chicken broth
15 ounces salsa verde or 2 cups salsa verde
5 ounces evaporated milk
1 large rotisserie-cooked chicken, meat shredded in large chunks or 6 cups cooked chicken
1 cup whole milk
3 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup thinly sliced scallion top
1/4 cup chopped fresh cilantro

Steps:

  • 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 peices of dough with your fingers and drop onto chicken mixture.
  • Return chicken to a simmer over medium-high heat.
  • Cover and transfer pan to oven and bake until dumplings are cooked through, 15 to 20 minutes. Serve.

CHICKEN WITH PAN GRAVY AND CORNMEAL DUMPLINGS



Chicken with Pan Gravy and Cornmeal Dumplings image

Categories     Chicken     Poultry     Cornmeal     Gourmet

Yield Makes 4 servings

Number Of Ingredients 21

For chicken
1 (3- to 3 1/2-lb) chicken, quartered and backbone removed
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 cup chopped shallot (6 oz)
1/2 cup dry white wine
For dumplings
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons cold unsalted butter, cut into bits
3 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
2/3 cup well-shaken buttermilk
For gravy
3 cups chicken stock or broth
1/4 cup heavy cream
2 1/2 tablespoons all-purpose flour

Steps:

  • Cook chicken:
  • Preheat oven to 200°F.
  • Pat chicken dry and season with salt and pepper.
  • Heat butter and oil in a 12-inch deep heavy skillet over moderately high heat until foam subsides, then brown chicken well, about 8 minutes total. Arrange skin-sides up, then sprinkle with shallot. Add wine and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a heatproof platter, reserving juices in skillet. Cover chicken with foil and keep warm in oven.
  • Make dumplings:
  • Sift together flour, cornmeal, baking powder and soda, salt, and pepper into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in 2 tablespoons chives and 1 tablespoon parsley, then add buttermilk, stirring just until dough is moistened (do not overmix).
  • Make gravy and cook dumplings:
  • Skim fat from juices in skillet. Add 2 3/4 cups stock and bring to a boil. Whisk together cream, flour, and remaining 1/4 cup stock in a small bowl until smooth, then whisk into boiling stock and season with salt and pepper.
  • Drop 8 heaping tablespoons of dough into simmering gravy, about 2 inches apart to allow dumplings to expand. Reduce heat and gently simmer dumplings, covered, until tops are dry to the touch, 15 to 20 minutes.
  • Sprinkle chicken, dumplings, and gravy with remaining herbs.

CHICKEN WITH CORNMEAL DUMPLINGS



Chicken with Cornmeal Dumplings image

SECRET INGREDIENT Beer flavors this robust chicken and vegetable stew. Any light-or medium-colored lager will do, but pilsner-with its pronounced taste of hops-works best.

Yield serves 6

Number Of Ingredients 13

3 tablespoons unsalted butter
1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1-inch pieces
Coarse salt and ground pepper
1/2 bunch scallions, trimmed and cut into 1/2-inch pieces
1 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
2 medium carrots, cut into 1/2-inch dice
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 bottles (12 ounces each) pilsner or another light- or medium-bodied lager
1 can (28 ounces) whole peeled tomatoes (with their juice)
1 to 2 tablespoons red-wine vinegar
Cornmeal Dumpling Dough (recipe follows)

Steps:

  • In a large Dutch oven or other heavy pot, melt 1 tablespoon butter over medium-high. Pat dry chicken and season with salt and pepper. Add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl.
  • Add remaining 2 tablespoons butter, the scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Whisk in beer and return chicken to pot. With your hands, roughly tear tomatoes and add to pot along with their juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.
  • Reduce to a medium simmer and drop dough by rounded tablespoonfuls on top of stew. Cover and simmer until dumplings are cooked through, 7 to 10 minutes. Serve immediately.
  • (Per Serving)
  • Calories: 438
  • Fat: 17g (7g Saturated Fat)
  • Protein: 26g
  • Carbohydrates: 35g
  • Fiber: 3g

YOSEMITE CHICKEN STEW WITH CORNMEAL DUMPLINGS (LOW FAT)



Yosemite Chicken Stew With Cornmeal Dumplings (Low Fat) image

Real comfort food that is good for you! How good is that? Warming and homey and kinda makes you want to snuggle into your flannel P.J.'s. I always add a bit of powdered chicken soup base to give it that final flavor boost.

Provided by Annacia

Categories     Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb boneless skinless chicken, cut into 1-inch cubes
1/2 cup onion, coarsely chopped
1 medium carrot, peeled and thinly sliced
1 stalk celery, thinly sliced
1/4 teaspoon salt
black pepper
1 pinch ground cloves
1 bay leaf
3 cups water
1 teaspoon cornstarch
1 teaspoon dried basil
1 (10 ounce) package frozen peas
1 cup yellow cornmeal
3/4 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 1% low-fat milk
1 tablespoon vegetable oil

Steps:

  • Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook about 1/2 hour or until chicken is tender.
  • Remove chicken and vegetables from broth. Strain broth.
  • Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.
  • Mix cornstarch with 1 cup cooled broth.
  • Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.
  • Add basil, peas, and reserved vegetables to sauce; stir to combine.
  • Add chicken and heat slowly to boiling while preparing cornmeal dumplings.
  • For the dumplings:.
  • Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl.
  • Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft.
  • Drop by full tablespoons on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and steam about 20 minutes.

Nutrition Facts : Calories 451.5, Fat 7.1, SaturatedFat 1.5, Cholesterol 69, Sodium 831.8, Carbohydrate 59.2, Fiber 6.8, Sugar 9, Protein 37.3

CROCK POT CHICKEN STEW WITH CHEDDAR CORNMEAL DUMPLINGS



Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings image

I got this recipe from MSN Lifestyles and couldn't find this recipe posted on here. This is really quick and easy to make on a busy or cold weeknight. I have posted my slightly modified version.

Provided by cyaos

Categories     Stew

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 20

2 cups carrots, chopped
2 cups potatoes, chopped
1 large onion, diced roughly
4 garlic cloves, crushed
2 bay leaves
1 teaspoon sage
1/2 teaspoon black pepper
2 lbs chicken thighs, cut into 1 inch cubes
1 (14 ounce) can chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup
2 tablespoons water
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 cup sharp cheddar cheese, shredded fine
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg, beaten
2 tablespoons milk
2 tablespoons butter, melted

Steps:

  • In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
  • Place chicken on top of the vegetables.
  • In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
  • Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
  • Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
  • In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
  • Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not life cover during cooking.

Nutrition Facts : Calories 449.6, Fat 26.2, SaturatedFat 9.2, Cholesterol 137.4, Sodium 739.5, Carbohydrate 25.8, Fiber 2.6, Sugar 2.9, Protein 26.9

CHILI CHICKEN WITH CORNMEAL DUMPLINGS



Chili Chicken with Cornmeal Dumplings image

Savor a delicious new twist on chili, using chicken instead of beef and cooking cornmeal dumplings on top.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 8

2 cups cut-up cooked chicken
1 can (15 oz) tomato sauce
2 cans (15 oz each) spicy chili beans in sauce, undrained
1 can (7 oz) whole kernel corn, undrained
1 1/2 cups Original Bisquick™ or Bisquick Heart Smart® mix
1/2 cup cornmeal
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

  • In 4-quart Dutch oven, mix chicken and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low.
  • In medium bowl, mix Bisquick mix, cornmeal and milk until soft dough forms. Drop dough by 12 spoonfuls onto hot chili (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
  • Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.

Nutrition Facts : Calories 470, Carbohydrate 65 g, Cholesterol 50 mg, Fat 1/2, Fiber 8 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1820 mg, Sugar 12 g, TransFat 0 g

CHICKEN AND CORNMEAL DUMPLINGS



Chicken and Cornmeal Dumplings image

Make and share this Chicken and Cornmeal Dumplings recipe from Food.com.

Provided by Chef Jac-Mo

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 2/3 lbs raw chicken breasts, cut into bite-sized pieces
1/2 onion, finely chopped
3 garlic cloves, minced
3 medium carrots, diced
1 medium parsnip, diced
2 medium turnips, diced
1 tablespoon dried thyme
2 cups chicken broth or 2 cups stock
salt and pepper
1/2 cup yellow cornmeal
1/2 cup flour (228 calories, 0 g fat, 2 g fiber)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1/3 cup nonfat milk
1/2 teaspoon Dijon mustard

Steps:

  • Saute the onion in the olive oil for 2 minutes. Add the garlic; cook 2.
  • minutes longer. Stir in the carrots, parsnip, turnips, thyme, and stock.
  • Heat to boiling. Reduce the heat, add the chicken to the pan, cover and cook.
  • over medium-low heat 30 minutes.
  • Meanwhile, make the dumplings. Combine the cornmeal, flour, baking powder.
  • and salt in a large bowl. Mix well and stir in the egg, milk and mustard.
  • Mix well.
  • After the chicken has cooked for 15 minutes, spoon the dumpling batter over.
  • the stew in large spoonfuls. Cook, covered, until just firm, about 15.
  • minutes.

Nutrition Facts : Calories 391.4, Fat 18, SaturatedFat 4.5, Cholesterol 111.2, Sodium 687.5, Carbohydrate 24.5, Fiber 3.1, Sugar 4.5, Protein 32

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