A Whole Lotta Comfort Food

Chicken with Cornmeal Dumplings
Dijon Rosemary Potatoes
Glazed Carrots

I love to make chicken and dumplings and I came across this recipe one day in the Gourmet Cookbook. It's not the typical chicken and dumplings recipein that it doesn't have all of the vegetables, but it has a delicious flavor with the addition of shallots and a little white wine. Then there are the cornmeal dumplings. Yum! They don't have a strong "corny" taste but have a different texture than the standard dumplings. The recipe calls for a whole cut-up chicken but I had a bag of drumsticks that I wanted to use. Honestly, you can use what ever chicken pieces you like.



The potato recipe is something I came up with one day when I wanted roast potatoes with a little something extra. The Dijon not only adds a delicious flavor, but I creates this wonderful crispy texture on the outside of the potatoes. (Note: These potatoes work the best on a non-stick baking sheet). I wanted a yummy, easy veggie with this dinner and decided on glazed carrots. They don't require a whole lot of attention, but are much better that the standard boring boiled veggies.

Recipe (serves 4)

Chicken & Cornmeal Dumplings

3 - 3 1/2 lb chicken pieces
salt and pepper
1 T butter
1 T oil
2-3 shallots, chopped
1/2 c white wine

3/4 c flour
1/4 c cornmeal
1 t baking powder
1/4 t baking soda
1/4 t salt
1/8 t pepper
2 T cold butter, cut into pieces
2 T chives, finely chopped
1 T flat-leaf parsley, finely chopped
2/3 c buttermilk

3 c chicken stock
1/4 c heavy cream
2 1/2 T flour

Season chicken with salt and pepper.  Heat butter and oil in a heavy skillet over med-high heat.  Add chicken in batches and brown on all sides, about 8 minutes.  Arrange chicken skin side up and sprinkle shallots on top.  Add wine, bring to a boil, reduce heat, and simmer covered 20-25 minutes.  Preheat oven to 200.  Transfer chicken to oven-proof plate, cover with foil, and keep warm in oven.

MIx flour, cornmeal, baking powder, baking soda, salt and pepper in a bowl.  With a fork, blend in butter.  Stir in chives, parsley, and buttermilk until just moistened.

To juices in skillet, add  2 3/4 c stock and bring to a boil.  In measuring cup, whisk cream, flour, and remaing 1/4 c stock until smooth.  Slowly whisk into skillet and season with salt and pepper.  Drop heaping tablespoons of dough into gravy.  Reduce heat and simmer, covered, 15-20 minutes, until tops of dumplings are dry.  Spoon gravy and dumplings over chicken.

Dijon Rosemary Potatoes

2 1/2 lbs potatoes (red or yukon gold are great; if you use russets, peel them), cut into bite-sized pieces
1/4 c Dijon mustard
1/4 - 1/2 c olive oil
1 sprig rosemary, chopped
1 t salt
1/2 t pepper

Preheat oven to 400. In a bowl combine all ingredients to coat potatoes well. Spread in a single layer on baking sheet. Roast about 45 minutes, turning once to prevent sticking.

Glazed Carrots

1 1/2 lb carrots, sliced
1/4 c water
2 T butter
1 t sugar
pinch of salt

Combine all ingredients in a skillet. Cover and cook over med-low heat until tender, about 15-20 minutes.  Remove lid a turn heat to med-high.  Cook, stirring, a few minutes until carrots are glazed.