Recipe by P4
This dish isn't fancy, but it's so simple and so good on a cold evening. It's also very quick. My family and I prefer this over traditional chicken and dumplings.
Top Review by Scout33
We loved this- great flavor, and really "warming". I liked it even better the next day as as the cornmeal from the dumplings thickens up the broth. This is just the kind of meal I like on a blustery day. The second time I made it I didn't have the kale, and I added some finely chopped fresh rosemary to the dumplings.We liked it that way as well. This is still really delicious just as posted. A definite keeper.
- 3 1⁄2-4 lbs chicken, cut up and skin removed
- 4 cups chicken stock
- 1 bay leaf
- 2 stalks celery, thinly sliced
- 4 medium carrots, peeled and sliced about 1 inch thick
- 6 small white onions, peeled and halved
- 4 sprigs fresh thyme
- 1 bunch kale, stems trimmed,leaves coarsely chopped
- salt and pepper
- 1 cup unbleached flour
- 1⁄2 cup cornmeal
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into pieces
- 2⁄3 cup milk
Directions See How It's Made
- In a wide, deep pot, combine the chicken, stock and bay leaf- bring to a boil then reduce the heat to medium, cover the pot and simmer for 15 minutes.
- Skim the broth of any fat.
- Stir in the celery, carrots, onion and thyme.
- Contine to simmer over medium heat, partially covered, until the vegetables are tender (about 15 minutes).
- Stir in the kale.
- Season to taste with salt and pepper.
- Dumplings: Mix the dry ingredients together, then cut in the butter until the mixture is crumbly (a food processor makes this really easy).
- Add the milk and mix just until combined.
- Drop tablespoons of the dumpling batter in clumps over the top of the stew.
- Discard the bay leaf and thyme sprigs and serve.