We really enjoyed this dish and hope you do too!
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This stew can be made 2 days ahead up to the point of making the dumplings. Reheat it before topping and baking. If you wan to double the recipe, use a large heavy roasting pan set over two burners.
1/2 stick (4 tablespoons) butter
1/2 cup all-purpose flour
1 can (14.5 ounces) chicken broth
1 jar (15 ounces) salsa verde (2 cups)
1 can (5 ounces) evaporated milk
1 large rotisserie chicken, meat deboned and left in large chunks (about 6 cups)
1 cup whole milk
3 tablespoons unsalted butter
1 1/2 cups bleached all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup thinly sliced scallion greens
1/4 cup chopped fresh cilantro
Chicken: Heat butter over medium-high heat in a large (11 – 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven. Whisk in 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. Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
Dumplings: Heat milk and butter in a small saucepan until steamy. Mix 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 peices 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.
This was a fresh take on classic chicken and dumplings!
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