Salsa Verde Chicken With Herbed Cornmeal Dumplings

Recipe by Brookelynne26
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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chicken: Heat butter over medium-high heat in a large (11 – 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven.
  • Whisk in flour to make a paste.
  • Mix broth, salsa verde, and evaporated milk and whisk in all at once. Whisk, vigorously at first, until mixture simmers and thickens to sauce consistency.
  • Stir in chicken, heat through, and cover to keep warm.
  • Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
  • Dumplings: Heat milk and butter in a small saucepan until steamy.
  • Mix flour, cornmeal, baking powder, salt, scallions, and cilantro in a medium bowl with a fork. Stir in milk mixture to form a smooth, firm dough.
  • Pinch off Ping-Pong-ball-size peices of dough with your fingers and drop onto chicken mixture.
  • Return chicken to a simmer over medium-high heat.
  • Cover and transfer pan to oven and bake until dumplings are cooked through, 15 to 20 minutes. Serve.
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