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Chicken and Cornmeal Buttermilk Dumplings Recipe

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This recipe for Chicken and Cornmeal Buttermilk Dumplings is from Coleman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb of chicken (or fake chicken)
1 tbsp veg oil
2 Carrots cut small
2 celery cut small
1 onion chopped
2 cloves garlic
1 cup veg broth
2 bay leaves
1 tsp dried thyme
1/2 tsp salt and pepper
1/4 tsp dried marjaram
2 potatoes, cubed
3 tbsp flour

Dumplings
1/4 cup flour
1/4 cup cornmeal
1 tsp baking powder
1/4 tsp baking soda
pinch of salt
2 tbsp butter cubed
2/3 cups buttermilk
2 tbsp parsley
Directions:
Directions:
Heat oil and cook carrots celery, onion and garlic
Add 1 1/2 cups of water, broth and bay leaves, thyme, salt and margjoram, bring to boil.
Add Chicken and cook for 20 min
Add potatoes-cover and simmer for 5 min, whisk flour with 1/3 cups cold water, whisk in broth mixture.
Dumplings
In a bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Cut in butter.
Drop by 8 spoonfuls onto simmering stew.
Cook covered and without lifting the lid until dumplings are no longer doughy underneath. About 15 minutes. Remove bay leaves
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min

 

 

 

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