Chicken N’ Cornmeal-Chive Dumplings
This southern style dish has chunks of chicken and vegetables in a savory broth with big, fluffy dumplings floating on top. When it’s cold outside, there’s nothing so hearty and satisfying as big pot of this savory stew.
Ingredients
Cooking Instructions
step 1
Rinse the Whole Chickens (4 lb) and place in a large dutch oven or heavy bottomed pot.
step 2
Add the diced Celery (3 stalks), diced Onion (1) and peeled and diced Carrots (3). Cover with Low-Sodium Chicken Broth (4 cups) and Water (2 cups), cover and bring to a boil.
step 3
Reduce heat to a simmer and cook for 30 minutes or until chicken is cooked through.
step 4
Remove the chicken from the pot and let cool for 10-15 minutes.
step 5
Meanwhile in a small skillet, heat the Olive Oil (2 tsp) over medium-high heat and add the Mushrooms (2 1/4 cups). Cook until browned and tender and set aside.
step 6
With clean hands, pick the meat off of the chicken, discarding the skin and bones.
step 7
Transfer the chicken back to the pot and stir in the quartered mushrooms. Place the pot back on the stove and hold it covered at a low simmer.
step 8
In a medium bowl, combine the Cornmeal (4 Tbsp), Self-Rising Flour (1 cup), Kosher Salt (1/2 tsp), Granulated Sugar (1 tsp), and Fresh Chives (2 Tbsp).
step 9
Whisk to combine. Stir in the Milk (4 Tbsp) and Kemps Half & Half (1/2 cup) to form a dough.
step 10
Drop the dumplings by tablespoonfuls onto the simmering liquid, cover (don't peek) and cook for 15 minutes.
step 11
Use a spoon to open up a space between the dumplings and pour in the Frozen Green Peas (1 cup). Gently stir the frozen peas into the broth and serve.
