Sunday, April 6, 2008

chicken and cornmeal dumplings

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 teaspoons dried thyme
8 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper

2/3 cup pamelas baking mix
1/3 cup cornmeal
1 1/2 teaspoons dried sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup buttermilk
1 tablespoon olive oil
Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes.

Meanwhile, in a medium bowl, combine baking mix, cornmeal, sage, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
Serve soup with dumplings

adapted from robin miller on food network

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