Chicken Stew With Cornmeal Dumplings Recipe

Name: Chicken Stew With Cornmeal Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 - 4 lbs chicken, cut up and skin removed; 4 cups chicken stock; 1 bay leaf; 2 stalks celery, thinly sliced; 4 medium carrots, peeled and sliced about 1 inch thick; 6 small white onions, peeled and halved; 4 sprigs fresh thyme; 1 bunch kale, stems trimmed,leaves coarsely chopped; salt and pepper; Cornmeal dumplings; 1 cup unbleached flour; 1/2 cup cornmeal; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 tablespoons cold unsalted butter, cut into pieces; 2/3 cup milk

Servings: persons

3 1/2 - 4 lbs chicken, cut up and skin removed
4 cups chicken stock
1 bay leaf
2 stalks celery, thinly sliced
4 medium carrots, peeled and sliced about 1 inch thick
6 small white onions, peeled and halved
4 sprigs fresh thyme
1 bunch kale, stems trimmed,leaves coarsely chopped
salt and pepper
Cornmeal dumplings
1 cup unbleached flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into pieces
2/3 cup milk

1
In a wide, deep pot, combine the chicken, stock and bay leaf- bring to a boil then reduce the heat to medium, cover the pot and simmer for 15 minutes.
2
Skim the broth of any fat.
3
Stir in the celery, carrots, onion and thyme.
4
Contine to simmer over medium heat, partially covered, until the vegetables are tender (about 15 minutes).
5
Stir in the kale.
6
Season to taste with salt and pepper.
7
Dumplings: Mix the dry ingredients together, then cut in the butter until the mixture is crumbly (a food processor makes this really easy).
8
Add the milk and mix just until combined.
9
Drop tablespoons of the dumpling batter in clumps over the top of the stew.
10
Discard the bay leaf and thyme sprigs and serve.

847

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 1/2 - 4 lbs chicken, cut up and skin removed, 4 cups chicken stock, 1 bay leaf, 2 stalks celery, thinly sliced, and more.

Yes, Chicken Stew With Cornmeal Dumplings falls under the Soups & Stews 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.

That's it — enjoy your meal!

Chicken Stew With Cornmeal Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions