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Old-Fashioned Chicken and Cornmeal Dumplings


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  • For Dumplings:
  • 2 tablespoons olive oil
  • 6 large skinless boneless chicken thighs, trimmed and cut into 2-inch pieces
  • 1/2 teaspoon salt
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 3 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 1 1/2 cups frozen peas
  • 1 tablespoon chopped fresh thyme
  • 1 cup all-purpose baking mix (like Bisquick)
  • 1/2 cup cornmeal
  • 2/3 cup buttermilk



Step 1

In a Dutch oven or large sauce pot, heat 1 tablespoon oil over medium-high heat. Sprinkle the chicken with the salt. Add the chicken to the Dutch oven and cook, turning occasionally until browned, about 7 minutes. With a slotted spoon, transfer the chicken to a plate.

Add the onion, carrots, celery and remaining oil to the Dutch oven. Reduce the heat to medium-low. Cover and cook, stirring occasionally until the vegetables are very tender, about 8 minutes. Stir in the flour and cook 1 minute. Return the chicken to the Dutch oven. Add the broth, peas and thyme; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally until the stew begins to thicken slightly, about 5 minutes.

Meanwhile, to make the dumplings, stir together the baking mix, cornmeal and buttermilk in a medium bowl until a soft dough forms. Drop the dough by rounded tablespoons onto the simmering stew, making about 10 dumplings. Simmer uncovered, 10 minutes. Cover and simmer until the dumplings have doubled in size and are cooked through, about 10 minutes longer.


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