An easy to make chicken stew that's ready in only about 2 hours with fresh herb flavours to enhance the rich gravy. The cornbread dumplings are the perfect addition to this satisfying comfort food meal.
Course
Dinner
Cuisine
North American
Prep Time20minutes
Cook Time2hours30minutes
Total Time2hours50minutes
Servings8or more servings
Calories465kcal
AuthorBarry C. Parsons
Ingredients
2 1/2lbsboneless skinless chicken breasts or thighscut in about 1 inch cubes.
3tbspolive oil
pinchsalt and pepper to season
3clovesminced garlic
1large white onion
3stalks celerychopped
2cupschicken stock5 cups in total will be needed
1tbspfresh thyme leaves
2tbspchopped fresh sage
4carrots
1cupcorn kernalsfresh or frozen
1/2cuppeasfresh or frozen
4rounded tbsp flour
1/2cupwater
For the Cornbread Dumplings
1cupflour
1/2cupyellow cornmeal
2tbspsugar
1 1/2tspbaking powder
1/3cupcold butter
2/3cupmilk
Instructions
Over medium high heat add the olive oil to the bottom of a heavy bottom dutch oven. Add the chicken to the heated oil, season with salt and pepper and cook for about 5 minutes, tossing often until the chicken has browned. Remove the chicken from the pot and set aside.
To the hot pot add the garlic, onions and celery and saute until the onions soften. Return the chicken to the pot and add the sage and thyme. Add 2 cups of the chicken stock. The stock should be boiling hot to speed up the cooking time of this recipe. Stir together, cover and place in a 350 degree oven for about an hour.
After an hour add the carrots, corn and peas along with the remaining 3 cups of hot chicken stock. Bring to the boil on the stove top and slowly add a thickening slurry made by whisking together the flour and water until no lumps are left; stir constantly as you add the slurry to stew. Drop the cornbread dumpling batter in large rounded tablespoonfuls into the stew and return to the oven for a half hour before serving.
To make the cornbread dumplings
Sift together the flour, cornmeal, sugar and baking powder. With a pastry blender or pulsing in a food processor, cut the butter into the flour until small pieces are still visible. Quickly stir in the milk with a wooden spoon until a thick batter forms.