WEEKDAYS 1e|12c|p

Chicken and Cornmeal Dumplings in Tomatoes

Carla Hall
Servings: 4
30 to 45 min

These unique dumplings are delicious and they make the perfect appetizer!

  • Ingredients
  • step-by-step directions
For the Tomato Sauce:
  • 2 tablespoons olive oil
  • 4 chicken thighs (bone in, skin on)
  • 1/4 cup unsalted butter
  • 1 small yellow onion (peeled and small diced)
  • 1 small red bell pepper (small diced)
  • 2 garlic cloves (peeled and minced)
  • 1 can diced tomatoes (15 ounces)
  • 3 cups chicken stock
  • 1 teaspoon fresh thyme (leaves)
  • 1 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
For the Cornmeal Dumplings:
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 3 tablespoons unsalted butter (melted)
  • 1 large egg (beaten)
  • 1 cup buttermilk
  • 2 tablespoons parsley (finely chopped, plus more for garnish)
  • 2 tablespoons basil (finely chopped)
  • Kosher salt and freshly ground black pepper
  • For the Tomato Sauce: Heat a Dutch oven or a straight sided skillet over medium-high heat. Add olive oil and season chicken thighs with salt and pepper. Add the chicken to the pan and sear on both sides until golden brown, about 4 minutes per side. Remove to a plate.
  • In a medium saucepan, melt the butter over medium high heat. Add the onion, bell pepper and garlic and cook until softened, about 5 minutes. Stir in the tomatoes with their juices, chicken stock and thyme and season with Kosher salt and freshly ground black pepper. Add the chicken thighs back to the pan. Bring to a boil, reduce the heat to a simmer and cook until the chicken is almost cooked through, about 15 minutes.
  • For the Cornmeal Dumplings: In a large bowl, whisk together the cornmeal, flour, baking powder and salt, whisk to combine. In a separate large bowl whisk together the melted butter, egg, buttermilk, parsley and basil. Make a well in the dry ingredients and pour in the wet mixture. Using your hands or a wooden spoon, mix until just combined.
  • Drop heaping tablespoonfuls of dough into the simmering tomato sauce. Cover and simmer for 10 minutes until dumplings are cooked through.
  • To Serve: Spoon some tomato sauce into a bowl, top with a chicken thigh and a couple of cornmeal dumplings and garnish with freshly chopped parsley.
  • Tip: Make the sauce a day ahead for a quick weeknight meal!
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