Chicken In A Pot With Cornmeal-Herb Dumplings Recipe

Name: Chicken In A Pot With Cornmeal-Herb Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions (about 1 pound); ½ cups water; 4 chicken thighs (about 2 pounds), skinned; 3 chicken breast halves (about 1 1/2 pounds), skinned; 3 chicken drumsticks (about 3/4 pound), skinned; 8 large carrots, cut into 2-inch pieces; 4 large celery stalks, cut into 2-inch pieces; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1/8 teaspoon dried dill; 4 large parsley sprigs; 4 garlic cloves, crushed; Minced fresh parsley (optional); Minced fresh chives (optional)

Servings: persons

2 large onions (about 1 pound)
½ cups water
4 chicken thighs (about 2 pounds), skinned
3 chicken breast halves (about 1 1/2 pounds), skinned
3 chicken drumsticks (about 3/4 pound), skinned
8 large carrots, cut into 2-inch pieces
4 large celery stalks, cut into 2-inch pieces
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon dried dill
4 large parsley sprigs
4 garlic cloves, crushed
Minced fresh parsley (optional)
Minced fresh chives (optional)

1
Cut each onion into 4 wedges, leaving roots and skin intact. Combine the onions and next 11 ingredients (onions through garlic) in a large Dutch oven or stockpot, and bring to a boil. Reduce heat, and simmer, uncovered, for 1 1/2 hours or until chicken is done and vegetables are tender. Strain the mixture through a cheesecloth-lined colander into a large bowl; discard the parsley sprigs and garlic.
2
Remove chicken from bones, and discard bones. Peel the onions. Place chicken-vegetable mixture in a bowl; cover and chill. Cover broth and chill at least 24 hours.
3
Skim the solidified fat from surface of broth, and discard. Prepare the Cornmeal-Herb Dumplings. Combine the broth, chicken, and cooked vegetables in Dutch oven, and cook over medium heat until thoroughly heated. Ladle soup into large shallow bowls; top with Cornmeal-Herb Dumplings. Garnish soup with fresh parsley and minced chives, if desired.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large onions (about 1 pound), ½ cups water, 4 chicken thighs (about 2 pounds), skinned, 3 chicken breast halves (about 1 1/2 pounds), skinned, and more.

Yes, Chicken In A Pot With Cornmeal-Herb Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken In A Pot With Cornmeal-Herb Dumplings

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