Thursday, September 22, 2011

Salsa Verde Chicken with Herbed Cornmeal Dumplings

I love the website The Pioneer Woman (and her associated site, Tasty Kitchen). One day, at the bottom of the Tasty Kitchen page, I noticed a link for a cookbook for Perfect One-Dish Dinners.  I clicked on the link, which took me to Amazon.  After reading a few of the sample recipes, I knew I wanted to give this book a try.

This recipe was one of the featured ones on Amazon.  It was crazy-easy to make.  Seriously.  Mostly chopping up some herbs, mixing things, and opening some cans.  It took about 30 minutes to cook.  Will said that this was easily one of the best things I've ever made.  As a bonus, the "dumplings" (which are more like drop biscuits that you put on top of the chicken/sauce mixture) would easily be very tasty bisciuts on their own, as a compliment to another dinner.

From the cookbook:

Courtesy of Amazon / Perfect One-Dish Dinners.  Mine did not look quite so pretty.
Serves 6
This stew can be made 2 days ahead up to the point of making the dumplings. Reheat it before topping and baking. If you want to double the recipe, use a large heavy roasting pan set over two burners.

Ingredients:

For the Chicken
4 tablespoons butter
1/2 cup all-purpose flour
1 can (14.5 ounces) chicken broth
1 jar (16 ounces) salsa verde (2 cups)
1 can (5 ounces) evaporated milk
1 large rotisserie chicken, meat deboned and left in large chunks (about 6 cups)
Erin note: I also added some swiss chard (because I got tons from the farm share).  It was really good and added some veggies and color.  Spinach (or something similar) would also be good.

For the Dumplings
1 cup whole milk (I used 1%)
3 tablespoons butter
1 1/2 cups bleached all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup thinly sliced scallion greens
1/4 cup chopped fresh cilantro

Instructions:

For the Chicken
1. Adjust oven rack to lower-middle position and heat oven to 400 degrees (for the dumplings).
2. Heat butter over medium-high heat in a large (11 to 12-inch), deep ovenproof sauté pan or 5-to 6-quart Dutch oven.
3. Whisk in flour to make a paste.
4. Mix broth, salsa verde, and evaporated milk and whisk in all at once. Whisk, vigorously at first, until mixture simmers and thickens to sauce consistency.
5. Stir in chicken, heat through and cover to keep warm.

For the Dumplings
1. Heat milk and butter in a small saucepan until steamy.
2. Mix flour, cornmeal, baking powder, salt, scallions, and cilantro in a medium bowl with a fork. Stir in milk mixture to form a smooth, firm dough.
3. Pinch off Ping-Pong-ball-size pieces of dough with your fingers and drop onto chicken mixture.
4. Return chicken to a simmer over medium-high heat. Cover and transfer pan to oven and bake until dumplings are cooked through, 15 to 20 minutes. Serve.

Erin Note - I don't have a dutch oven, so I used a regular skillet (which can go into the oven) but quickly realized that the poor little skillet was no match for how much food this was.  After preparing the chicken on the stove in the skillet, I poured it into an 11 x 9 glass baking pan, then added the dumplings.  Then it all went into the oven for 15 minutes.

1 comment:

beerrunner said...

That does sound really good. I think I'll have to give that one a try!