chicken with cornmeal dumplings :: tasty tuesday

chicken with cornmeal dumplings :: tasty tuesday

Even though its Spring there is a crisp chill in the air making it feel more like Fall. So, I decided to whip up a one pot meal last night that is sure to warm our bellies and better yet, provide two dinners!

chicken with cornmeal dumplings


  • 3 tablespoons unsalted butter
  • 1.5 pounds, boneless skinless chicken breasts
  • coarse salt and ground pepper
  • 1/2 bunch scallions, cut into 1/2 inch pieces
  • 1 medium green bell pepper, seeded and diced medium
  • 2 medium carrots, diced medium
  • 2 celery stalks, diced medium
  • 1 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 bottles pilsner or another light-or-medium bodied lager (12 oz each)
  • 1 can (28 oz) whole peeled tomatoes

For Dumplings:

  • 2/3 cup all-purpose flour
  • 1/3 cup fine yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon coarse salt
  • 1/2 cup buttermilk


  • In a large Dutch oven or heavy pot with a tight-fitting lid, melt 1 tablespoon butter over medium-high. Season chicken with salt and pepper, add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a medium bowl. Add 2 tablespoons butter, scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Return chicken to pot and whisk in beer. With your hands, roughly tear tomatoes and add to pot along with juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Once the chicken is cooked through, remove it from the pot and use a fork to shred it. Return it to the pot. 
  • For Dumplings :: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in 1 tablespoon of butter until small crumbs form. Stir in buttermilk.
  • Reduce heat to a medium simmer and drop dough by tablespoon on top of stew. Cover and simmer until dumplings are cooked through, 7-10 minutes.

Recipe adapted from Martha Stewart Everyday Food

chicken with cornmeal dumplings

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About Candice

Candice is a mom of three under 5. Originally from the smallest state of Rhode Island, now living in Connecticut. From working gal to stay-at-home mom, she is walking the path of the Modern Mom.


  1. candice this looks really good. putting it on my list of things to try. i love your tasty tuesday recipies!

  2. This looks and sounds incredible. We are “chicken” people in my home and I’m always searching for new recipes. Thank you for sharing this!

  3. Corn meal dumplings! What a great idea! I never thought to do that. I’m going to try it with some of our Mexican Veggie Soup!

  4. It is cold here in PA, so this would make a perfect meal right now! Yum!

  5. YUM. And I’ll have to link up my salad recipes from today !!!

  6. Oh my goodness. So yummy!!!! This would be perfect now!

  7. Thanks for hosting! 🙂

  8. Delicious!!! Pinning! I love dumpling!!!

  9. This looks soooo good! Never had a cornmeal dumpling!

  10. That looks so good!

  11. i never thought to make dumplings from cornbread! this looks amazing!


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