Name: Chicken Stew With Cornmeal Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 tablespoons butter; 1 medium shallot, finely chopped; 4 to 6 ounces sliced fresh mushrooms; 5 tablespoons all-purpose flour; 3 cups chicken broth or stock; 2 teaspoons chicken base or chicken bouillon granules; 4 to 5 cups cooked diced chicken; 1 tablespoon chopped fresh parsley; 1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried leaf thyme; 1/4 teaspoon freshly ground black pepper; Kosher salt, to taste; 1/2 cup all-purpose flour; 1/4 cup cornmeal; 1/2 teaspoon baking powder; 1/4 teaspoon table salt; 2 tablespoons cold butter; 1 large egg, beaten; 1/4 cup milk or half-and-half; 1 tablespoon chopped fresh parsley

Chicken Stew With Cornmeal Dumplings

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Author: Diana Rattray
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Stew, Chicken
Method: Simmer
Cuisine: American

Ingredients

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Stew

4 tablespoons butter
1 medium shallot, finely chopped
4 to 6 ounces sliced fresh mushrooms
5 tablespoons all-purpose flour
3 cups chicken broth or stock
2 teaspoons chicken base or chicken bouillon granules
4 to 5 cups cooked diced chicken
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried leaf thyme
1/4 teaspoon freshly ground black pepper
Kosher salt, to taste

Cornmeal Dumplings

1/2 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 tablespoons cold butter
1 large egg, beaten
1/4 cup milk or half-and-half
1 tablespoon chopped fresh parsley

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Instructions

In a Dutch oven or large, heavy saucepan, melt 4 tablespoons of butter over medium heat. Add the shallots and mushrooms and cook, stirring, until the mushrooms are golden brown and the shallots are tender. Stir in the flour until well moistened. Continue cooking for 2 minutes, stirring constantly.
Gradually add the chicken broth and chicken base or granules and cook, stirring, until thickened. Add the cooked diced chicken, 1 tablespoon of parsley, thyme, and 1/4 teaspoon pepper. Add kosher salt to taste. Simmer for about 5 minutes.
Meanwhile, in a mixing bowl, combine the flour, cornmeal, baking powder, and salt. Work in 2 tablespoons of cold butter with a pastry blender, fork, or fingers.
In another bowl, whisk together the egg and milk. Add to the dry mixture and stir with a fork until ingredients are moistened. Do not overmix.
Using a tablespoon, drop the dumpling dough onto the simmering stew, making about 8 to 10 dumplings. Simmer for 8 minutes. Cover tightly and simmer for about 10 minutes longer, or until the dumplings are cooked through.

Find it online: https://classic-recipes.com/chicken-cornmeal-dumplings/