Thursday, November 4, 2010

Chicken and Dumplings

Stumbled upon this recipe for chicken and dumplings the other day. Jim loves chicken and dumplings...The Jim collective love chicken and dumplings, actually. There's not much to dislike about chicken and dumplings. This C&D, however, is noteworthy and from Pam Anderson's new book, Perfect One-Dish Dinners. (Pam Anderson the cook--not the TV "personality?")

So, this dish starts of with a very basic roux with chicken stock, milk and the very intriguing addition of a whole jar of salsa verde. (I added some corn and green beans to it as well.) The chicken is topped with a pretty, slightly yellow dumpling that is flecked with green onion, and other herbs. The pot comes out full of lovely pieces of chicken in a thick bubbly sauce that's mildly spicy and topped with buttery cornmeal dumplings.

This cookbook definitely looks promising and worth owning. I love a good one-dish meal for company. Anything to decrease the stress of having everything hot and on the table when the guests arrive, and increase the joy of having people sit around the table together.

Salsa Verde Chicken with Herbed Cornmeal Dumplings

4Tbsp Butter
1/2C flour
1 1/2 C chicken broth
2C salsa verde (about one whole jar)
1 jar evaporated milk
1/2C green beans, 1 inch pieces
1 C corn
6 C cooked chicken, chopped into large chunks (I used 10 thighs, salt + peppered in a 350 oven for 30 mins)

1C whole milk
3Tbsp butter
1 1/2C flour
1/2 C yellow cornmeal
1Tbsp baking powder
1/2tsp salt
1/4C chopped scallions
1/4C chopped green herbs (I used basil and parsley. Cilantro would be good too)

Chicken: Melt butter in a deep dutch oven 5-6quarts or a deep, oven-proof skillet. Whisk in flour to make a paste. Whisk in stock, milk and salsa. Whisk vigorously until it thickens. Add vegetables and chicken. Cover and keep warm.
Preheat oven to 400*.

Dumplings: Heat butter and milk in a saucepan until steamy. Mix flour, cornmeal, baking powder, salt, onions and herbs in a large bowl. Stir in milk mixture to form a dough. Dot golf ball sized bits of dough atop the chicken in pot. Return chicken to simmer over med-high heat.
Cover and place in oven for 15-20 mins.


  1. Justin loves chicken and does any true southerner. I have not had good experiences so far but this looks way better than Cracker Barrel:)

  2. Weird, I posted a comment here last night but I it doesn't seem to have worked :(

    Just wondering if you think there is something special about the green salsa as opposed to using 'red'. I have a big tub in my fridge that is going to expire next week and wanted to know your thoughts on using it? this looks so good!! I want to try it on Saturday!

    Ps. I LOVE YOU and your blog and the recipes you make! :) Happy weekend.

  3. Shan,
    I think you could totally use red salsa...I think that would be great.:)
    Thanks for the Love.
    I love you too.