I discovered this recipe for chicken stew and cornbread dumplings in the Better Homes & Gardens cookbook. I wanted to make dumplings but didn’t have all day to stew a whole chicken. Luckily, this recipe takes only an hour. It’s so delicious that it will last half of the time that it takes to make it!
Bring to a boil and cook through:
3 c. chicken broth
12 oz. mixed vegetables (frozen or fresh)
1/2 t. salt
1/8 t. pepper
1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
In a separate bowl, whisk together and set aside:
1 c. milk
1/3 c. flour
Also, prepare the dumplings at this time. Combine all in a small bowl:
1/2 c. flour
1/2 c. cheddar cheese
1/3 c. cornmeal
1 t. baking powder
With a fork, mix in the wet ingredients:
1 egg, beaten
2 T. milk
2 T. water
Add the flour/milk mixture to the pot and stir until it thickens. Drop the prepared dumpling dough into the stew in 4 to 8 big pieces. Simmer on low heat, covered, for 15 minutes until a toothpick inserted into a dumpling comes out clean.
Note: the dumplings pretty much look the same when they’re raw and when they’re cooked. 15 minutes seems to do the trick, though!
Serve the chicken stew and cornbread dumplings with fresh bread on the side or enjoy it by itself.