Salsa Verde Chicken with Herbed Cornmeal Dumplings

The pictures of this dish aren't that great, but don't let that fool you. This dish is filling, easy, and ridiculously tasty. Served over rice, this is the type of food autumn just screams for and I can't wait till I can make it again. I would have never thought so few ingredients could turn into something so delicious. I served mine with a little cheddar cheese on top and the rice makes this dish go that much further. It also reheats like a dream.

Fans of dumplings will love these. They were not only super flavorful and absolutely perfect with the salsa verde, but there's also a good amount of them. In fact, there were actually too many for me. I'm not a huge dumpling fan though so I'm sure others will find it perfect.

Would I make this again? Most definitely. Next time I'll probably halve the amount of dumplings though. Just personal preference.

Salsa Verde Chicken with Herbed Cornmeal Dumplings

This stew can be made 2 days ahead up to the point of making the dumplings. Reheat it before topping and baking. If you wan to double the recipe, use a large heavy roasting pan set over two burners.

Ingredients:

1/2 stick (4 tablespoons) butter
1/2 cup all-purpose flour
1 can (14.5 ounces) chicken broth
1 jar (15 ounces) salsa verde
1 can (5 ounces) evaporated milk
1 large rotisserie chicken, meat deboned and left in large chunks (about 6 cups)

Dumplings:

1 cup whole milk
3 tablespoons unsalted 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

Directions:

Adjust oven rack to lower-middle position and heat oven to 400 degrees.

1. Heat butter over medium-high heat in a large (11 – 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven. Whisk in flour to make a paste. 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. Stir in chicken, heat through, and cover to keep warm.

2. Dumplings: Heat milk and butter in a small saucepan until steamy. 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. Pinch off Ping-Pong-ball-size peices of dough with your fingers and drop onto chicken mixture.

3. 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.