Friday, February 22, 2013

Salsa Verde Chicken and Dumplings

First of all, a very belated thank you for all the sweet comments about our upcoming move this June.  In all honesty, I'm experiencing a bit of denial.  As excited as I am to go, I'm also sad to leave a place that I'm just now becoming comfortable in.  We've been really lucky to meet some awesome people in New Jersey, not to mention how great it is having NYC so dang close.  But, life is an adventure and I'm ready to soak in all that California has to offer.

And even though I haven't started buying boxes or searching for apartments, I have become painfully aware of how much food I really don't want to move across the country, or throw away.  Once again it's a race against the clock to eat all of the random freezer and pantry items that I tend to collect.  And for some unexplainable reason, I'd managed to accumulate about five big jars of salsa verde.  Every time I go to Trader Joe's I have to buy some, even if I'm already drowning in it.  It's a compulsion.

So I was very excited to find this recipe at Kevin and Amanda's site.  And let me tell you, chicken and dumplings do not get better than this.  So creamy, with big chunks of chicken and soft fluffy dumplings, it's as close to wrapping yourself in a warm blanket as it gets.  The salsa verde adds a great twist, giving it just a big of tang, and a delicious flavor.  My only regret was not adding more veggies in it.  Next time I'll definitely be adding handfuls of carrots, celery and peppers for more nutrition and color.

Salsa Verde Chicken and Dumplings
Borrowed from Kevin and Amanda

Ingredients

For the Sauce:
4 tablespoons butter
1/2 cup all-purpose flour
2 cups chicken broth
1 jar (16 ounces) salsa verde (2 cups)
1 can (5 ounces) evaporated milk (or 2/3 cup half and half)
18 oz (about 4.5 cups) cooked, chopped chicken, I used rotisserie

For the cornbread:
1 cup milk
3 tablespoons butter
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/4 – 1/2 cup thinly sliced scallion greens

Directions

1. Sauce: Preheat oven to 400 degrees F. Melt butter over medium-high heat in a large oven-proof skillet. Whisk in the flour to make a paste. Add broth, salsa verde, and evaporated milk (or half and half) and whisk vigorously until thick and bubbly. Stir in chicken and turn heat to low to keep warm.

2. Cornbread: Meanwhile, heat milk and butter in a small saucepan until melted and steamy. Combine flour, cornmeal, baking powder, salt, and scallions in a separate bowl with a fork. Pour in milk mixture and stir to form a dough. Drop spoonfuls of dough into the skillet with chicken mixture.

3. Transfer skillet to oven and bake at 400 degrees F for 15-20 minutes, until cornbread is cooked through, and the edges are crisp and golden brown.




15 comments:

Mary said...

This sounds delicious and it certainly is a wonderful way to use some of your pantry stores. Have a wonderful weekend. Blessings...Mary

Pam said...

Moving is no fun... but moving to a new state is quite an adventure and I know you will make new friends in no time.

I love the flavors in this chicken and dumplings... yum!

Angie's Recipes said...

This sounds and looks delish, Teresa.
And moving...that's a tough job.

Kim said...

Maybe your reluctance is because you have to pack up and move across the country? I can't even imagine. Are you going to haul everything across the country?

Either way, you are going to needs lots of comfort food like this. Love the twist of adding the salsa verde.

Joanne said...

I've never seen salsa verde paired with dumplings! Yum! I can't even imagine moving that far...yikes!

Val said...

Now this is a awesome meal for this fine Sunday!

Reeni Pisano said...

Love the sound of chicken and dumplings with salsa verde! Very unique and delicious!

Leslie said...

Ohhhh. this looks so yummy and comforting!

Cathy said...

Moving across the country - you do have a big adventure ahead, Teresa. Chicken and dumpling is one of our favorite meals and I love this twist on the traditional recipe. I need to work on using what's in my cupboards too.

mybizzykitchen.com said...

You had me at dumpling! The farthest move I made was 50 miles one way and I thought that was a bitch!

Good luck to you!

Rebecca Subbiah said...

all the best for the move lovely comfort food this

Barbara said...

Wishing you luck with your move. Our move many years ago to Florida went quite smoothly, but my most recent move (after 40 years at one address) was the stuff of nightmares. Kids are an enormous help in making new friends...you'll do well. Keep us posted.
Great idea for using up your pantry items!

Natalie said...

such a fun spin on the typical version of this!

Jocelyn said...

Oh my goodness...chicken and dumplings is like one of my favorite comfort foods!!! This one looks so delicious and now I will be craving it all day :-)

Chris said...

Oh wow, I like the spin on a classic dish. Salsa verde rocks on it's own or as in ingredient in a dish like this.