Creamed Chicken over Cornmeal Rings
- Reviews 2
Ready In: 45 mins
Serves: 6-8
Ingredients
Cornmeal rings
- 1 (6 1/2ounce) package yellow cornmeal mix
- 3 slices bacon
- 1 egg, beaten
- 3⁄4-1 cup buttermilk
Creamed Chicken Sauce
- 1⁄2 cup butter
- 1⁄2 cup flour
- 1 teaspoon garlic, minced
- 1 tablespoon parsley
- 1 teaspoon tarragon
- 1 cup chicken stock
- 2 cups half-and-half cream
- 3 cups cooked chicken, chopped
- 1 (6 ounce) jar mushrooms, sliced, drained
- 1 (4 ounce) jar pimientos, drained & chopped
- white wine (optional)
- frozen green pea (optional)
- fresh parsley sprig
Directions
- In heavy skillet, fry bacon until crisp. Remove to paper toweling to drain and cool. Reserve drippings.
- Mix cornmeal as directed with milk and eggs. (Should be very thick.)
- Heat a griddle to MED-HI and pour on bacon drippings.
- Lightly spray egg rings* and place on griddle. Pour batter into rings, cover with foil or heat resistant lid; cook until set. Remove rings and flip over; brown other side.
- Remove to heated plate and keep warm while repeating with remaining batter, spraying rings each time.
- Add more bacon drippings or oil if needed. Meanwhile in heavy skillet (used to fry bacon), heat to MED.
- Add butter and melt; add flour and stir constantly to light brown; add chicken stock.
- Whisk to blend. Add cream about 1/2 at a time—whisking constantly, until thicken. Reduce heat and add seasoning; blend.
- Add mushrooms and chicken (and peas, if using.)
- Cover and simmer over LOW heat for about 15 minutes to blend flavors.
- Add white wine to thin if needed.
- To serve, place 1-2 cornmeal rings on each plate and spoon chicken and sauce over rings.
- Sprinkle with crumbled bacon; top with a parsley sprig; and serve hot.
- Serves 6-8.
- * If you have no rings, grease muffin tin cups with bacon drippings and pour about 1/2” of batter in each cup and Bake at 400F.; for about 10-15 minutes.
- Watch closely; can burn easily!
- Let set for at least 5 minutes before removing from muffin pan.
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