Chicken and Cornmeal Dumpling Stew

Name: Chicken and Cornmeal Dumpling Stew
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 thighs bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1/2 tsp black pepper, freshly ground; 2 tbsp neutral oil; 1 onion yellow onion, diced; 4 medium carrots, sliced; 4 celery stalks, sliced; 4 garlic cloves, minced; 6 cups chicken stock; 4 fresh thyme sprigs; 2 bay leaves; 1 1/2 cup fine-ground cornmeal; 1/4 cup tapioca starch (or arrowroot); 2 tsp gluten-free baking powder; 1/2 tsp salt (for dumplings); 1 cup buttermilk; 2 large egg, beaten; 2 tbsp unsalted butter, melted; 1/4 cup fresh flat-leaf parsley, chopped

A hearty one-pot stew of braised chicken thighs in a savory vegetable broth, topped with fluffy cornmeal dumplings that steam right on top. A comforting, gluten-free twist on the classic American chicken and dumplings.

70 minMediumServes 4460 cal/serving

AmericanDinnerStovetopStandardHigh ProteinLow CarbGluten-FreeAlcohol-Free

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Ingredients

4 thighs bone-in, skin-on chicken thighs
1 1/2 tsp salt
1/2 tsp black pepper, freshly ground
2 tbsp neutral oil
1 onion yellow onion, diced
4 medium carrots, sliced
4 celery stalks, sliced
4 garlic cloves, minced
6 cups chicken stock
4 fresh thyme sprigs
2 bay leaves
1 1/2 cup fine-ground cornmeal
1/4 cup tapioca starch (or arrowroot)
2 tsp gluten-free baking powder
1/2 tsp salt (for dumplings)
1 cup buttermilk
2 large egg, beaten
2 tbsp unsalted butter, melted
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Pat 4 thighs bone-in, skin-on chicken thighs dry and season all over with 1 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Heat 2 tbsp neutral oil in a large Dutch oven or heavy pot over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden brown. Flip and sear the other side for 3 minutes. Transfer to a plate.
2

Reduce heat to medium. Add 1 onion diced yellow onion, 4 medium sliced carrots, and 4 sliced celery stalks to the pot. Cook, stirring occasionally, for 5 minutes until softened. Add 4 minced garlic cloves and cook 1 minute.
3

Return chicken to the pot skin-side up. Pour in 6 cups chicken stock - it should come halfway up the chicken. Add 4 fresh thyme sprigs and 2 bay leaves. Bring to a boil, then cover and simmer over medium-low heat for 25 minutes.
4

While the stew simmers, make the dumpling batter: whisk together 1 1/2 cup fine-ground cornmeal, 1/4 cup tapioca starch (or arrowroot), 2 tsp gluten-free baking powder, and 1/2 tsp salt (for dumplings) in a bowl. In another bowl, whisk 1 cup buttermilk, 2 beaten large egg, and 2 tbsp melted unsalted butter. Fold the wet ingredients into the dry until just combined.
5

Remove chicken from the pot. Discard skin, pull meat from bones into large pieces, and return the meat to the pot. Remove and discard thyme and bay leaves. Taste and adjust seasoning.
6

Return stew to a gentle simmer. Drop heaping spoonfuls of the dumpling batter over the surface, spacing them slightly apart. Cover tightly and cook undisturbed for 15 minutes until dumplings are cooked through.
7

Check that chicken has reached an internal temperature of at least 165°F (74°C). Serve stew in bowls, garnished with 1/4 cup chopped fresh flat-leaf parsley.

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Questions

How do I know when Chicken and Cornmeal Dumpling Stew is done?

Go by the cues in the method rather than the clock. Step 6: cook until dumplings are cooked through. A reading of 165 F on a thermometer settles it.

Why does Chicken and Cornmeal Dumpling Stew say not to overmix?

Step 4 reads: "Fold the wet ingredients into the dry until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 4 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for buttermilk in Chicken and Cornmeal Dumpling Stew?

The entry for Chicken and Cornmeal Dumpling Stew calls for 1 cup buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I use chicken breasts instead of chicken thighs in Chicken and Cornmeal Dumpling Stew?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Chicken and Cornmeal Dumpling Stew uses 4 thighs bone-in, skin-on chicken thighs.

Can I make Chicken and Cornmeal Dumpling Stew dairy-free?

Yes. The dairy in Chicken and Cornmeal Dumpling Stew is 1 cup buttermilk, 2 tbsp unsalted butter, melted. Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Does Chicken and Cornmeal Dumpling Stew contain eggs?

Yes: 2 large egg, beaten. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Chicken and Cornmeal Dumpling Stew keep?

Refrigerate what is left of Chicken and Cornmeal Dumpling Stew within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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