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Chicken Stew with Cornmeal Dumplings

User Rating 2 Star Rating (2 Reviews)


A chicken stew with cornmeal dumplings and thyme.


  • 1 stewing hen, about 4 pounds, cut up
  • all-purpose flour, seasoned with salt, pepper, and paprika
  • 2 tablespoons olive oil
  • 1 cups sliced celery
  • 1 cup chopped onion
  • 1 teaspoon leaf thyme, crumbled
  • 2 teaspoons dried parsley flakes
  • boiling water
  • 1 teaspoon salt
  • Cornmeal Dumplings, below


Wash chicken; pat dry. Roll in seasoned flour. Heat oil in a heavy skillet; brown chicken on all sides. Add celery, onion, thyme, parsley, and 4 cups boiling water; cover and cook over low heat for 3 1/2 hours, or until chicken is tender. Add enough boiling water to cover chicken then add salt. Drop dumpling batter by teaspoonfuls onto gently simmering stew. Cover and cook for 20 minutes (do not remove cover during first 10 minutes). Serve chicken stew immediately.
Chicken stew serves 6.

Cornmeal Dumplings

  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons cold butter
  • 1/2 cup milk
For dumplings: Combine cornmeal, flour, baking powder, and salt; cut in butter with pastry blender or a fork until mixture resembles coarse meal. Add milk and stir. Drop onto hot stew.

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User Reviews

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 3 out of 5
with some changes, Member drever

I made these dumpling with a little less milk and added finely chopped parsley. They turned out fluffy and light. The key is to cook at a simmer covered the whole time.

5 out of 5 people found this helpful.

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