SALSA VERDE CHICKEN WITH HERBED CORNMEAL DUMPLINGS
From "Perfect One-Dish Dinners," by Pam Anderson.
- 1/2 stick (4 tbsp.) unsalted butter
- 1/2 c. all-purpose flour
- 1 (14.5-oz.) can chicken broth
- 1 (16-oz.) jar salsa verde (2 c.)
- 1 (5-oz.) can evaporated milk
- 1 large rotisserie chicken, meat deboned and left in large chunks (about 6 c.)
- 1 c. whole milk
- 3 tbsp. unsalted butter
- 1 1/2 c. bleached all-purpose flour
- 1/2 c. yellow cornmeal
- 1 tbsp. baking powder
- 3/4 tsp. salt
- 1/4 c. thinly sliced greens from green onions
- 1/4 c. chopped fresh cilantro
To make chicken: Heat the 4 tablespoons butter over medium-high heat in a large (11- to 12-inch), deep ovenproof skillet or 5- to 6-quart Dutch oven. Whisk in flour to make a paste.
Combine broth, salsa verde and evaporated milk, and whisk into butter-flour mixture 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.
To make dumplings: Heat milk and 3 tablespoons 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 smooth, firm dough.
Pinch off Ping-Pong-ball-size pieces 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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