Chicken and Cornmeal Dumplings
Cozy up with a bowl of comforting Chicken and Cornmeal Dumplings, a hearty, soul-warming dish that combines tender, shredded chicken with fluffy, golden dumplings for the ultimate family-friendly meal. This recipe starts with perfectly seared boneless, skinless chicken thighs simmered in a fragrant broth infused with aromatic garlic, onions, carrots, and thyme. The dumplings, made with a unique blend of cornmeal and flour, deliver a rustic, slightly nutty flavor and a wonderfully soft texture. Perfect for weeknight dinners or chilly evenings, this one-pot wonder is easy to prepare in under an hour and serves four generously. Garnish with fresh parsley for a pop of color and herbal brightness, and enjoy the rich, hearty flavors of this classic comfort food.
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs (boneless, skinless)
- 2 tablespoons Olive oil
- 1 medium Onion (diced)
- 2 Carrots (peeled and diced)
- 2 Celery stalks (diced)
- 3 Garlic cloves (minced)
- 6 cups Chicken broth (low sodium)
- 1 Bay leaf
- 1 teaspoon Thyme (dried)
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 4 tablespoons Butter (unsalted, chilled, cubed)
- 0.75 cup Milk
- Black pepper (to taste)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Season chicken thighs with salt and black pepper, then sear for 4-5 minutes per side until golden. Remove from the pot and set aside.
In the same pot, sauté diced onion, carrots, and celery for 5-6 minutes until softened. Add minced garlic and cook for 1 additional minute.
Pour in chicken broth, then add the bay leaf and dried thyme. Return the chicken thighs to the pot, cover, and simmer over medium-low heat for 20 minutes.
While the chicken simmers, make the dumpling dough. In a mixing bowl, combine all-purpose flour, cornmeal, baking powder, and salt. Mix well.
Cut the chilled butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk until just combined to form a soft dough. Do not overmix.
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.
Drop spoonfuls of the dumpling dough onto the simmering broth, spacing them slightly apart. Cover the pot and continue to cook for 12-15 minutes or until the dumplings are cooked through and fluffy.
Discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
3649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 5060 mg | 220% | |
| Total Carbohydrate | 313.7 g | 114% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 29.9 g | ||
| Protein | 221.9 g | 444% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 628 mg | 48% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4088 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
