Chicken and Cornmeal Dumpling Stew
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.
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 stalks celery stalks, sliced
- 4 cloves garlic cloves, minced
- 6 cups chicken stock
- 4 sprigs 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
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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.
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2
Reduce heat to medium. Add 1 onion diced yellow onion, 4 medium sliced carrots, and 4 stalks sliced celery stalks to the pot. Cook, stirring occasionally, for 5 minutes until softened. Add 4 cloves minced garlic cloves and cook 1 minute.
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3
Return chicken to the pot skin-side up. Pour in 6 cups chicken stock — it should come halfway up the chicken. Add 4 sprigs fresh thyme sprigs and 2 bay leaves. Bring to a boil, then cover and simmer over medium-low heat for 25 minutes.
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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.
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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.
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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.
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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.