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Chicken with Cornmeal Dumplings

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This stew has a zesty flavor and bonus -- the sides are baked right on to the top.

Source: Everyday Food, April 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Use one spoon to scoop the dumpling dough and a second to easily scrape it from the first spoon into the pot.

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Reviews

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How would you rate this recipe?
69
  • kklarsen
    14 MAY, 2014
    I was very disappointed with this recipe. I used boneless breast meat instead of thigh . I admit that this would account for some loss of flavor. I was surprised how much flour was called for and the short amount of time to cook after added - a faux (false) roux of sorts I suppose. The result was a gluey substance. I added 1 of 2 T of the vinegar. The tag line said "zesty New Orleans" feel. There really was very little zesty flavor, only a tiny tang. The dumplings were the saving grace.
    Reply
  • MS112579910
    19 JUN, 2013
    Oh, and cooking time, seriously, was more like 4 HOURS! To get all those carrots soft.
    Reply
  • MS112579910
    19 JUN, 2013
    Zesty! Oh, ya! I was nervous using a lager in this stew -and two bottles of it, no less, but I plunked down two Carlsbergs and was much pleased with the results. I think the beer is what lends to the zesty flavour. I added some vegetarian 'chicken' stock for depth, and a little tomato purée, since mine wasn't looking as rich in colour as the picture. I have a feeling I can find a better dumpling recipe, but hey, non of my diners had a complaint. Super.
    Reply
  • Nell130
    14 JUN, 2013
    Delicious! Ended up substituting one of the beers with beef broth (as that was what was on hand), turned out fantastic! This is going to be flagged as a favorite in my house.
    Reply
  • CookinPhish
    11 MAR, 2013
    Delicious! however i whisked in 1 bottle of beer before adding the chicken back to the pot. then added the rest of the ingredients.
    Reply

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