Oct 13 2011
Salsa Verde Chicken and Dumplings
Let me start this post off by saying there is no way I can explain to you how good this dish is. I mean, it knocked my socks off!! This may well be my new favorite dish, and I don’t say that often unless cheese, bacon, or chocolate is involved. So, you are just going to have to make this to see for yourself. Creamy chicken and corn meal dumplings. Salsa Verde, rotisserie chicken, butter, cilantro, corn meal…..I think that says it all!!!
Oh my my!!!! My new favorite dish!!!
Chicken and Dumplings is simply another word for comfort. Comfort food at its best. It’s also about as southern as you can get. When was the last time you made a pot of dumplings??? Throw some cornmeal into the dough and a little salsa verde into the chicken and you have created a masterpiece!!! You must trust me on this. Let’s get started…..
Ingredients:
The cast for the chicken.
Chicken:
4 Tbs butter
1/2 cup all-purpose flour
1 (14.5 oz) can chicken broth
2 cups Salsa Verde
5 oz. evaporated milk
1 rotisserie chicken–deboned, not shredded
Dumplings:
The cast for the dumplings.
1 cup whole milk
3 Tbs butter
1 1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbs baking powder
3.4 tsp salt
1/4 cup chopped green onions
2 Tbs cilantro
Directions:
Preheat oven to 400 degrees.
Debone chicken.
In a medium bowl mix broth, slasa verde, and evaporated milk.
Melt butter oven medium-high heat in a large oven proof skillet or Dutch oven. Whisk in flour to make a paste.
Whisk in broth mixture all at once. Whisk until mixture thickens to sauce consistency.
Stir in chicken and cover to keep warm while making dumplings.
Directions for dumplings:
Heat milk and butter in a small saucepan until steamy.
Mix flour, cornmeal, baking powder, salt, green onions, and cilantro in a medium bowl with a fork.
Stir in milk mixture to form a firm dough.
Pinch off small pieces of dough and drop onto chicken mixture in dutch oven.
Cover and bake for 20 minutes or until dumplings are cooked through.
Okay, I'm back. I just fainted when I lifted the lid. I mean.....look at it!!!!!
It just doesn't get any better. The cornmeal, the salsa verde, the rotisserie chicken all come together in a most delicious way!
You must make this. I have stated in previous post that a dish rarely makes a second appearance in our home. Too many dishes I want to try. But this one, I could eat every week…..and be a happy Southern girl!!!
Enjoy!!!
Recipe for easier printing:
Salsa Verde Chicken
Ingredients:
Chicken:
4 Tbs butter
1/2 cup all-purpose flour
1 (14.5 oz) can chicken broth
2 cups Salsa Verde
5 oz. evaporated milk
1 rotisserie chicken–deboned, not shredded
Dumplings:
1 cup whole milk
3 Tbs butter
1 1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbs baking powder
3.4 tsp salt
1/4 cup chopped green onions
2 Tbs cilantro
Directions:
Preheat oven to 400 degrees.
Chicken:
Debone chicken.
Mix broth, salsa verde, and evaporated milk.
Melt butter over medium-high heat in a large oven proof skillet or Dutch oven. Whisk in flour to make a paste. Whisk in broth mixture all at once. Whisk until mixture thickens to sauce consistency.
Stir in chicken, heat through and cover to keep warm while making dumplings.
Dumplings:
Heat milk and butter in a small saucepan until steamy.
Mix flour, cornmeal, baking powder, salt, green onions, and cilantro in a medium bowl with a fork.
Stir in milk mixture to form a firm dough. Pinch off small pieces of dough and drop onto chicken mixture.
Cover and bake until dumplings are cooked through, about 20 minutes.
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