My grandmother’s recipe for cornbread is the greatest, and this one is the best—it’s sweet and delicious!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 6 dumplings |
Ingredients
- 3 tablespoons unsalted butter
- ½ pound skinless, boneless chicken thighs, cubed
- 1 yellow onion, diced
- ⅓ cup flour
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper
- 6 cups chicken broth
- 2 celery, diced
- 1 large carrot, diced
- ½ teaspoon fresh thyme leaves (Optional)
- 2 tablespoons sliced green onions
- ½ cup farmer’s cheese
- 1 large egg
- 1 ¼ teaspoons minced fresh rosemary
- ½ teaspoon kosher salt, or to taste
- 1 pinch freshly ground black pepper
- ⅓ cup self-rising flour
- 1 pinch cayenne pepper
Instructions
- Gather the ingredients.
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- Melt butter in a high saucepan with a lid over medium-high heat. Add chicken thighs and cook, stirring, until lightly browned, about 5 minutes. Add onion and cook, stirring, until soft and translucent, about 5 minutes. Season with salt, pepper, and cayenne. Mix in flour and stir until flour is well mixed in, making a roux, 2 to 3 minutes. You can add more flour if you want a thicker stew.
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- Pour in chicken broth and scrape up browned bits from the bottom. Add carrots and celery and bring gravy to a simmer. Lower heat to medium-low and maintain a steady simmer. Add thyme leaves and simmer until gravy is slightly reduced and has thickened, about 45 minutes.
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- Meanwhile, make the dumplings: Combine farmer’s cheese, egg, rosemary, salt, and pepper in a bowl. Mix with a spoon until smooth. Add self-rising flour and mix until a very stiff batter forms.
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- Raise heat to medium and bring gravy back to a steady simmer. Add green onions.
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- Remove 1 heaping tablespoon dumpling batter at a time. Shape with the use of a second tablespoon into oval dumplings and carefully drop into the simmering liquid. You should get a total of 6 dumplings out of this recipe. Dust with cayenne pepper, cover, and reduce heat to medium-low.
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- Simmer and steam dumplings until they are puffed up and cooked through without stirring or peaking, about 15 minutes. Taste and adjust seasoning with salt if necessary.
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- Serve and enjoy!
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- You can use any soft cheese instead of farmer’s cheese for the dumplings.
- If you don’t have self-rising flour, you can make your own using this
Reviews
It should be noted if using cream cheese for the dumplings to use half or a quarter of the salt. Other than that, the recipe is solid.
Solid recipe, the seasoning levels are perfect. I used leeks instead of celery and cheddar instead of farmers cheese and it worked. Make sure to use a big deep pan.
Family of 4 devoured the whole pot! I also noticed that the dumpling instructions were missing, but it came together ok. Also I used home made chicken stock, white wine to deglaze, and dried tarragon in the stew. Everyone loved it!