Chicken and Cornmeal Dumplings

Southern Style Chicken and Cornmeal Biscuits

3 half chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons unsalted butter
2 large yellow onions, chopped finely
3 garlic cloves, minced
3/4 cup flour
1/4 cup heavy cream
4 large carrots, diced
2 cups peas (fresh or frozen)
1 tsp. minced fresh thyme
1/2 cup minced fresh parsley

for the biscuits…

¾ cup flour
¼ cup fine cornmeal
1 tsp. baking powder
½ tsp. baking soda
4 tbsp. butter or vegetable shortening
2/3 cup buttermilk
1 tsp. salt

Preheat the oven to 375°.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium heat for 8 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add the heavy cream. Add the cubed chicken, carrots, peas, thyme, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan. Bake for 15 minutes.

Meanwhile, make the biscuits. In a large bowl, combine the flour, salt, and baking powder.  Using your fingers or a pastry cutter, cut the butter and shortening into the flour until the mixture resembles coarse meal.  Using a fork, add the buttermilk until just incorporated.

Turn the dough out onto a lightly floured surface.  Use your hands to lightly press it together until the dough is ¾ inch thick.  Use a 2 ½ inch biscuit cutter, cut out rounds and transfer them to a baking sheet lined with parchment paper.  Gently rework the dough and cut out more rounds.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

Serves 8.