Chicken stew with cornmeal-sage dumplings
Chicken and dumplings is a classic American comfort food beloved for its combination of spoonable stew and tender biscuit-like dumplings. Typically, it’s a time-consuming dish to make but here we utilize cooked chicken to eliminate some of the work. Plus, this dish is a great way to use up any leftover chicken that’s stored in your fridge. The chopped fresh parsley and dried sage add pretty flecks of green colour to the pillowy dumplings and give them a modern update. While this one-dish meal is chock-full of colourful veggies, you could still serve it with a salad made of baby lettuces for a heartier dinner.
1 medium, chopped
Uncooked baby carrots
12 cup(s), (1 cup) sliced diagonally in half
3 stalk(s), medium, thinly sliced on diagonal
1 clove(s), large, minced
Canned chicken broth
Uncooked string beans
½ pound(s), trimmed and cut into 1-inch pieces
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped, cubed
½ tsp(s), crumbled
1% low-fat buttermilk
1 tbsp(s), finely chopped, plus more for garnish
- To make stew, heat oil in Dutch oven over medium heat. Add onion, carrots, celery, garlic, salt, and pepper; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in flour and cook, stirring, 1 minute. Slowly stir in broth. Add green beans and chicken and bring to boil. Reduce heat and simmer, covered, until beans are crisp-tender, about 5 minutes.
- Meanwhile, to make dumplings, whisk together flour, cornmeal, baking powder, sage, and salt in medium bowl. Add buttermilk and 1 tablespoon parsley, stirring just until flour mixture is moistened. Drop batter by rounded teaspoonfuls into simmering stew, making 16 dumplings. Cook 8 minutes; gently turn dumplings over. Cook, covered, until dumplings are light and fluffy, 8–10 minutes longer. Sprinkle with parsley. Ladle stew and dumplings evenly into 4 bowls.
- Serving size: about 1 1/2 cups stew and 4 dumplings