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| Chicken & Cornmeal Dumplings By William This is one of William's favorite recipes to serve the community. Not only does it have plenty of nutricious veggies, but is very yummy too! ~~~~~~~~ Ingredients 1 chicken (3 lbs.), cut up 1 can (14-1/2 oz.) chicken broth 2 cups water 1 onion, quartered 1/2 bay leaf 1/2 teaspoon dried thyme 1/4 cup butter or margarine 1 cup finely chopped onions 1/3 cup all-purpose flour 1 cup milk 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1-1/2 cups thinly sliced carrots 1 package (10 oz.) frozen peas, thawed 1 package (10 oz.) frozen whole corn, thawed Dumplings 1/2 cup all-purpose flour 1/2 cup yellow cornmeal 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/8 teaspoon ground red pepper 1/3 cup milk 1 large egg, beaten 2 tablespoons chopped fresh parsley 2 tablespoons chopped green onions Directions Combine chicken, chicken broth, water, onion, bay leaf and thyme in a Dutch oven Bring to boil Reduce heat and simmer 30 minutes Remove chicken and cool slightly Discard the skin and bones and cut the meat into 1-inch pieces Meanwhile strain broth into a large bowl and discard vegetables Skim fat from broth, Return broth to Dutch oven and cook over high heat until reduced to 2 cups... about 10 minutes Remove broth from heat and transfer to bowl; set aside Next Melt butter in Dutch oven over medium heat Add onions and cook until softened, about 5 minutes Stir in the 1/3 cup flour and cook for 1 minute Whisk in broth, the 1 cup milk, the 1 tsp salt and the black pepper Bring to boil, whisking Make Dumplings Combine the 1/2 cup flour, the cornmeal, baking powder, the 1/2 teaspoon salt and red pepper together in a bowl Stir in the 1/3 cup milk and the egg just until moistened Stir in parsley and green onions Next Add chicken, carrots, peas and corn to pot. Return to boil Drop dumpling batter on boiling liquid by spoonfuls and simmer, covered, 10 minutes, then uncovered, 10 minutes more. Makes 6 servings Thanks William! Sounds Yummy!! ~~~~~ Taste of the Tunnels Index |
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