So I had to share this photo of me with my new favorite t-shirt ever. Yes, it’s a brontosaurus eating tree leaves that says “Nom Nom Nom.” Thanks to my friend Kari for an awesome t-shirt. You know, it’s the little things that make me a happy panda, er, brontosaurus.
Speaking of nom nom noming, this Chicken with Cornmeal Dumplings recipe from Everyday Food magazine was spectacular. I love dumplings. I grew up eating my Mimi’s chicken and dumplings dish when I was little – my gosh she made the best I’ve ever tasted! I’ll have to share the recipe with you someday won’t I?
This dish had tons of flavor with a wonderful blend of carrots, celery, green onions, green bell pepper, thyme, beer (!) and chicken thighs. What we couldn’t get over was the texture and taste of the sauce; it was thick, creamy and packed a delicious punch.
I pretty much followed this to a “T” but did include about a 1/2 teaspoon of minced garlic with the veggies, and I threw in a pinch of cayenne pepper when I added the vinegar to give it a little spice.
This was one of David’s first experiences with dumplings and he loved them. YAY! And as he likes to state after a successful meal, “Absolutely blog worthy.” The recipe is not online so here you go lambs. As the magazine states “This stew has a zesty New Orleans feel,” well, I say let the good times roll with this one poodles, it ROCKED.
Chicken with Cornmeal Dumplings, Everyday Food, April 2011 (p.114)
- 3 tablespoons unsalted butter
- 5 boneless, skinless chicken thighs (1 ½ pounds), cut into 1-inch pieces
- Coarse salt and ground pepper
- ½ bunch scallions, cut into ½-inch pieces
- 1 medium green bell pepper, seeded and diced medium
- 2 celery stalks, diced medium
- 2 medium carrots, diced medium
- 1 teaspoon dried thyme
- ¼ cup all-purpose flour (spooned and leveled)
- 2 bottles pilsner or another light-or-medium bodied lager (12 ounces each)
- 1 can (28 ounces) whole peeled tomatoes
- 1 to 2 tablespoons red wine vinegar
- 1 recipe Cornmeal Dumpling Dough
- In a large Dutch oven or heavy pot with a tight-fitting lid, melt 1 tablespoon butter over medium-high heat. Season chicken with salt and pepper, add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl. Add 2 tablespoons butter, scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Return chicken to pot and whisk in beer. With your hands, roughly tear tomatoes and add to pot along with juices. Bring to a rapid simmer and cook, uncovered 30 minutes. Season to taste with vinegar.
- Reduce heat to a medium simmer and drop dough by rounded tablepoons on top of stew. Cover and simmer until dumplings are cooked through 7 – 10 minutes.
Cornmeal Dumpling Dough
In a medium bowl, whisk together 2/3 cup all-purpose flour (spooned and leveled), 1/3 cup fine yellow cornmeal, 1 ½ teaspoon sugar and ¼ teaspoon coarse salt. Using your fingers, work in 1 tablespoon unsalted butter until small crumbs form. Stir in ½ cup buttermilk.