Chicken Stew With Cornmeal Dumplings
Ingredients
Stew
- 4 tbsp butter
- ½ cup finely chopped shallots
- 6 ounces sliced fresh mushrooms
- 5 tbsp all-purpose flour
- 3 cups low sodium chicken broth
- 2 tsp chicken base, or bouillon
- 3 to 4 cups diced cooked chicken
- 1 tbsp chopped fresh parsley
- 1 ½ tsp chopped fresh thyme leaves or 1/2 teaspoon dried leaf thyme
- ¼ tsp freshly ground black pepper
- Kosher salt, to taste
Cornmeal Dumplings
- ½ cup all-purpose flour
- ¼ cup cornmeal
- ½ tsp baking powder
- ¼ tsp fine salt
- 2 tbsp cold butter
- 1 large egg
- ¼ cup milk
- 1 tbsp chopped fresh parsley
Recommended Equipment
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.4 tbsp butter | 1/2 cup finely chopped shallots | 6 ounces sliced fresh mushrooms | 5 tbsp all-purpose flour
- 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. Reduce the heat to low and simmer for about 5 minutes.3 cups low sodium chicken broth | 2 tsp chicken base | 3 to 4 cups diced cooked chicken | 1 tbsp chopped fresh parsley | 1 1/2 tsp chopped fresh thyme leaves or 1/2 teaspoon dried leaf thyme | 1/4 tsp freshly ground black pepper | Kosher salt
- 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 it to the dry mixture along with the parsley and stir with a fork until the ingredients are moistened. Do not overmix.1/2 cup all-purpose flour | 1/4 cup cornmeal | 1/2 tsp baking powder | 1/4 tsp fine salt | 2 tbsp cold butter | 1 large egg | 1/4 cup milk | 1 tbsp chopped fresh parsley
- 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.
Keep the heat at a gentle simmer over low heat—a heavy-bottomed Dutch oven helps prevent scorching, but if you notice the stew starting to stick, give it a stir and nudge the heat down. Once the dumplings go in, resist the urge to lift the lid during that final 10-minute steam — it makes a real difference in how fluffy they turn out.
Nutrition
Calories: 336kcalCarbohydrates: 20gProtein: 23gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 117mgSodium: 735mgPotassium: 325mgFiber: 1gSugar: 2gVitamin A: 443IUVitamin C: 1mgCalcium: 58mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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