Salsa Verde Chicken with Herbed Cornmeal Dumplings

Salsa Verde Chicken with Herbed Cornmeal Dumplings: A Weeknight Winner

As a busy working mom, finding time to cook delicious, healthy meals can feel like a monumental task. But let me tell you, this Salsa Verde Chicken with Herbed Cornmeal Dumplings recipe has become a lifesaver in my household. It's surprisingly easy to make, even on a hectic weeknight, and the flavors are absolutely divine. The vibrant salsa verde adds a delightful zing, while the fluffy cornmeal dumplings provide the perfect comforting touch.

The beauty of this dish lies in its versatility. I often use leftover rotisserie chicken to save time, which is a game changer when you're juggling work, kids, and everything in between. But feel free to use freshly cooked chicken if you prefer. The recipe itself is incredibly forgiving, so don't worry about getting the measurements exactly right. A little more or less of any ingredient won't dramatically impact the final result.

The dumplings are the star of the show for me. They're light, fluffy, and infused with the fresh aroma of cilantro and scallions. The combination of cornmeal and all-purpose flour creates a unique texture that's both hearty and delicate. I often make a double batch of dumplings because my family can't get enough of them!

One of the things I love most about this recipe is how well it holds up for leftovers. In fact, I often make it a day or two ahead of time, then simply reheat and add the fresh dumplings right before serving. This makes meal prep a breeze! I'll often portion it into individual containers for quick and easy lunches or dinners during the week. This is a recipe that truly delivers on convenience and taste, making it a winner in my book.

Beyond the weeknight convenience, this dish is perfect for casual gatherings. It's visually appealing, with its vibrant green salsa and golden-brown dumplings, and the flavors are crowd-pleasing. It’s the kind of dish that people compliment and ask for the recipe. It's easy to scale up or down, depending on the number of guests you have. And honestly, who doesn't love a good chicken and dumpling dish? This one elevates the classic to new heights with the zesty salsa verde.

So, if you're looking for a quick, easy, and delicious meal that's sure to become a family favorite, I highly recommend giving this Salsa Verde Chicken with Herbed Cornmeal Dumplings a try. Trust me; it’s a game-changer in the world of weeknight dinners. The satisfaction of creating something so tasty and comforting from relatively simple ingredients is a reward in itself. And knowing that my family enjoys it makes all the effort worthwhile.

This recipe has become more than just a meal for me; it's a symbol of coming together. The aroma filling the kitchen as the dumplings bake, the satisfying clink of spoons as we share this comforting dish—it's a ritual that I treasure. It's a reminder that even amidst the chaos of daily life, there's always time for a delicious, home-cooked meal shared with loved ones. And that, in itself, is priceless.

Step-by-step

• Adjust oven rack to lower-middle position and heat oven to 400 degrees F (for the dumplings).
• TO PREPARE THE CHICKEN: Heat 4 tablespoons butter over medium-high heat in a large (11 to 12-inch), deep ovenproof sauté pan or 5-to 6-quart Dutch oven. Whisk in 1/2 cup flour to make a paste.
• Mix broth, salsa verde, and evaporated milk and whisk in 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.
• TO MAKE THE DUMPLINGS: Heat whole milk and 3 tablespoons butter in a small saucepan until steamy.
• Mix 1 1/2 cups flour, cornmeal, baking powder, salt, scallions, 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.
• TO MAKE AHEAD: This stew can be made 2 days ahead up to the point of making the dumplings. Reheat it before topping and baking.
• NOTES: If you want to double the recipe, use a large heavy roasting pan set over two burners.