Chicken and Herbed Cornmeal Dumplings

By jlwoodruff

serves 6

Ingredients

• 1/4 cup salted butter, divided
• 2 cups sliced carrots (about 3 small carrots)
• 1 cup diagonally sliced celery (about 2 stalks)
• 1 cup chopped yellow onion (about 1 onion)
• 1/2 cup plus 2 Tbsp. all-purpose flour, divided
• 3 1/4 cup chicken broth
• 1 bay leaf
• 3/4 tsp. kosher salt, divided
• 3 cups coarsely shredded rotisserie chicken (from 1 chicken)
• 1/2 cup coarse plain yellow cornmeal
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 cup whole buttermilk
• 2 Tbsp. chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh tarragon

Preparation

Step 1

1. Melt 2 Tbs of the butter in a Dutch oven over medium-high heat. Add carrots, celery, and onion; stirring occasionally, until onions are tender, 5-6 minutes. Add 2 Tbsp. of the flour, cook; stirring occasionally, 1-2 minutes. Add broth, bay leaf, and 1/2 tsp. of the salt; bring to a boil. Cook, stirring occasionally, until thickened, 4-5 minutes. Stir in chicken. Remove Dutch oven from heat.

2. Whisk together cornmeal, baking powder, baking soda, and remaining 1/2 cup flour and 1/4 tsp. salt in a medium bowl. Cut remaining 2 Tbs. butter into flour mixture with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk, parsley, and tarragon, stirring just until dough is moistened.

3. Heat Dutch oven over medium. Drop dumpling dough by tablespoons by 1/2 to 1 inch apart into chicken mixture. Cover and cook until dumplings are done and dry to the touch, 15-20 minutes. Serve immediately.