Best 8 Chicken With Pan Gravy And Cornmeal Dumplings Recipes

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**Savor the Southern Charm: Chicken with Pan Gravy and Cornmeal Dumplings**

Indulge in a delectable culinary journey to the heart of Southern comfort food with our tantalizing recipe for Chicken with Pan Gravy and Cornmeal Dumplings. This classic dish embodies the essence of Southern hospitality, featuring tender, juicy chicken smothered in a rich, flavorful pan gravy, complemented by fluffy, savory cornmeal dumplings.

As you embark on this culinary adventure, you'll discover a symphony of textures and flavors that dance on your palate. The chicken, lovingly browned to perfection, exudes an irresistible golden-brown crust, while the luscious pan gravy, infused with the chicken's savory essence, adds a layer of umami-rich goodness.

But the true stars of this dish are the cornmeal dumplings, light and airy yet possessing a satisfying chewiness. Each dumpling, meticulously crafted with a blend of cornmeal, buttermilk, and herbs, absorbs the delectable pan juices, elevating the overall experience to new heights of flavor.

Whether you're a seasoned home cook or a novice seeking a taste of Southern culinary heritage, this recipe will guide you effortlessly through each step, ensuring a delicious and memorable meal. So gather your ingredients, prepare your taste buds, and let's embark on this culinary journey together.

Let's cook with our recipes!

CHICKEN WITH PAN GRAVY AND CORNMEAL DUMPLINGS



Chicken with Pan Gravy and Cornmeal Dumplings image

Categories     Chicken     Poultry     Cornmeal     Gourmet

Yield Makes 4 servings

Number Of Ingredients 21

For chicken
1 (3- to 3 1/2-lb) chicken, quartered and backbone removed
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 cup chopped shallot (6 oz)
1/2 cup dry white wine
For dumplings
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons cold unsalted butter, cut into bits
3 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
2/3 cup well-shaken buttermilk
For gravy
3 cups chicken stock or broth
1/4 cup heavy cream
2 1/2 tablespoons all-purpose flour

Steps:

  • Cook chicken:
  • Preheat oven to 200°F.
  • Pat chicken dry and season with salt and pepper.
  • Heat butter and oil in a 12-inch deep heavy skillet over moderately high heat until foam subsides, then brown chicken well, about 8 minutes total. Arrange skin-sides up, then sprinkle with shallot. Add wine and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a heatproof platter, reserving juices in skillet. Cover chicken with foil and keep warm in oven.
  • Make dumplings:
  • Sift together flour, cornmeal, baking powder and soda, salt, and pepper into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in 2 tablespoons chives and 1 tablespoon parsley, then add buttermilk, stirring just until dough is moistened (do not overmix).
  • Make gravy and cook dumplings:
  • Skim fat from juices in skillet. Add 2 3/4 cups stock and bring to a boil. Whisk together cream, flour, and remaining 1/4 cup stock in a small bowl until smooth, then whisk into boiling stock and season with salt and pepper.
  • Drop 8 heaping tablespoons of dough into simmering gravy, about 2 inches apart to allow dumplings to expand. Reduce heat and gently simmer dumplings, covered, until tops are dry to the touch, 15 to 20 minutes.
  • Sprinkle chicken, dumplings, and gravy with remaining herbs.

CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS



Chicken Soup with Cornmeal Sage Dumplings image

Provided by Robin Miller : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 teaspoons dried thyme
8 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup frozen peas
2/3 cup all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons dried sage
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup buttermilk
1 tablespoon olive oil

Steps:

  • Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas.
  • Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
  • Serve soup with dumplings.

CHICKEN AND CORNMEAL DUMPLINGS



Chicken and Cornmeal Dumplings image

Make and share this Chicken and Cornmeal Dumplings recipe from Food.com.

Provided by Chef Jac-Mo

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 2/3 lbs raw chicken breasts, cut into bite-sized pieces
1/2 onion, finely chopped
3 garlic cloves, minced
3 medium carrots, diced
1 medium parsnip, diced
2 medium turnips, diced
1 tablespoon dried thyme
2 cups chicken broth or 2 cups stock
salt and pepper
1/2 cup yellow cornmeal
1/2 cup flour (228 calories, 0 g fat, 2 g fiber)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1/3 cup nonfat milk
1/2 teaspoon Dijon mustard

Steps:

  • Saute the onion in the olive oil for 2 minutes. Add the garlic; cook 2.
  • minutes longer. Stir in the carrots, parsnip, turnips, thyme, and stock.
  • Heat to boiling. Reduce the heat, add the chicken to the pan, cover and cook.
  • over medium-low heat 30 minutes.
  • Meanwhile, make the dumplings. Combine the cornmeal, flour, baking powder.
  • and salt in a large bowl. Mix well and stir in the egg, milk and mustard.
  • Mix well.
  • After the chicken has cooked for 15 minutes, spoon the dumpling batter over.
  • the stew in large spoonfuls. Cook, covered, until just firm, about 15.
  • minutes.

Nutrition Facts : Calories 391.4, Fat 18, SaturatedFat 4.5, Cholesterol 111.2, Sodium 687.5, Carbohydrate 24.5, Fiber 3.1, Sugar 4.5, Protein 32

ROAST CHICKEN PAN GRAVY



Roast Chicken Pan Gravy image

This is your basic pan gravy technique, and it doesn't matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 15m

Yield 4

Number Of Ingredients 4

¼ cup drippings from a roast chicken
2 ½ tablespoons all-purpose flour
2 cups cold chicken stock, or more if needed
salt and ground black pepper to taste

Steps:

  • Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
  • Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
  • Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
  • Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.

Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.2 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 463.7 mg, Sugar 0.3 g

CHICKEN WITH DUMPLINGS AND PAN GRAVY



Chicken With Dumplings and Pan Gravy image

This recipe goes back quite a few years, it's total comfort food at it's best! I make this in my electric frypan.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 20

1 whole chicken, cut into pieces
seasoning salt
pepper
1/4 cup oil (more if needed)
1 small onion, finely chopped
1/2 cup dry white wine
3/4 cup flour
1/4 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
black pepper (optional)
2 tablespoons cold butter, cut into small pieces
3 -4 tablespoons green onions, chopped finely
1 tablespoon dried parsley flakes or 2 tablespoons chopped fresh parsley
2/3 cup buttermilk
3 cups chicken broth
1/4 cup whipping cream (unwhipped)
2 -3 tablespoons flour
black pepper

Steps:

  • Season the chicken pieces with seasoning salt and pepper.
  • Heat oven to 200° (to keep the chicken warm).
  • Heat oil in a large skillet over medium heat and brown the chicken pieces well on both sides (about 7 minutes per side).
  • Arrange the chicken skin-side up in the skillet and add in onion, then wine; bring to a boil, reduce heat and simmer for about 20 minutes, or until chicken is just cooked through.
  • Transfer the chicken to a oven-proof platter or dish and keep warm in the oven at 200 degrees (do not discard the pan juices, leave in the skillet).
  • To make the dumplings: Sift together flour, cornmeal, baking powder, baking soda, salt and pepper in a bowl.
  • Blend in butter with your hands or a pastry blender until mixture resembles coarse meal.
  • Stir in green onion and parsley.
  • Add in the buttermilk, stirring just until the dough is moistened (don't over mix!).
  • Skim any fat from the skillet.
  • Add in 2-3/4 cups stock; bring to a boil.
  • In a small bowl whisk together cream, flour and remaining 1/4 cup stock until smooth, then whisk into boiling stock in the skillet.
  • Season with salt and pepper.
  • Drop 8 heaping tablespoons of dumpling dough into simmering gravy, allowing about 2-inches apart to expand (and believe me these WILL expand!).
  • Reduce heat cover and gently simmer the dumplings about 12-15 minutes, or until the tops of the dumplings are dry.
  • Remove the platter of chicken from the oven.
  • Serve the chicken, gravy and dumplings as desired.

Nutrition Facts : Calories 1151.1, Fat 79.8, SaturatedFat 24.6, Cholesterol 281.1, Sodium 1211.1, Carbohydrate 33.1, Fiber 1.8, Sugar 3.8, Protein 66.4

CHICKEN WITH CORNMEAL DUMPLINGS



Chicken with Cornmeal Dumplings image

SECRET INGREDIENT Beer flavors this robust chicken and vegetable stew. Any light-or medium-colored lager will do, but pilsner-with its pronounced taste of hops-works best.

Yield serves 6

Number Of Ingredients 13

3 tablespoons unsalted butter
1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1-inch pieces
Coarse salt and ground pepper
1/2 bunch scallions, trimmed and cut into 1/2-inch pieces
1 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
2 medium carrots, cut into 1/2-inch dice
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 bottles (12 ounces each) pilsner or another light- or medium-bodied lager
1 can (28 ounces) whole peeled tomatoes (with their juice)
1 to 2 tablespoons red-wine vinegar
Cornmeal Dumpling Dough (recipe follows)

Steps:

  • In a large Dutch oven or other heavy pot, melt 1 tablespoon butter over medium-high. Pat dry chicken and season with salt and pepper. Add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl.
  • Add remaining 2 tablespoons butter, the scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Whisk in beer and return chicken to pot. With your hands, roughly tear tomatoes and add to pot along with their juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.
  • Reduce to a medium simmer and drop dough by rounded tablespoonfuls on top of stew. Cover and simmer until dumplings are cooked through, 7 to 10 minutes. Serve immediately.
  • (Per Serving)
  • Calories: 438
  • Fat: 17g (7g Saturated Fat)
  • Protein: 26g
  • Carbohydrates: 35g
  • Fiber: 3g

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Categories     Chicken     Dairy     Onion     Braise     Kid-Friendly     Leek     Pea     Carrot     Winter     Shallot     Gourmet     Small Plates

Yield Serves 6

Number Of Ingredients 20

4 pounds chicken parts
1 cup all-purpose flour, seasoned with salt and pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
6 leeks (white and pale green parts only), sliced thin crosswise and washed thoroughly (about 2 cups)
6 shallots, sliced thin (about 1 cup)
6 carrots, peeled, halved lengthwise, and sliced
2 celery ribs with leaves, sliced
1 small bay leaf
1/2 teaspoon dried thyme, crumbled
3 1/2 cups low-salt chicken broth
1/2 cup apple cider or juice
For dumplings
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons minced fresh dill
1 cup plus 3 tablespoons half-and-half
1 cup green peas, defrosted if frozen

Steps:

  • Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack.
  • In a large heavy kettle melt butter with oil over moderately high heat until foam subsides and brown chicken in batches (do not crowd), transferring it to a plate as done, about 5 minutes on each side.
  • Stir in leeks and shallots and cook 3 minutes, scraping the bottom and stirring occasionally. Stir in carrots, celery, bay leaf, and thyme and cook 3 minutes. Stir in broth, cider, and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes.
  • Make dumplings while chicken is cooking:
  • Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in dill. With a fork stir in half-and-half until dough is just blended.
  • With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings, covered, 9 minutes. Sprinkle in peas and cook until dumplings are done, about 3 minutes more. (Dumplings are done when a wooden pick inserted in center comes out clean.) Discard bay leaf.

CHICKEN AND DUMPLINGS WITH GRAVY



Chicken and Dumplings with Gravy image

My family really loves this meal. It is often requested.-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 4 servings.

Number Of Ingredients 22

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 to 2-1/4 quarts water
1/2 cup sliced celery
1/2 cup sliced carrots
2 fresh parsley sprigs
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
DUMPLINGS:
3/4 cup all-purpose flour
1 tablespoon minced fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
Dash ground nutmeg
1/3 cup 2% milk
1 egg, lightly beaten
1 tablespoon canola oil
GRAVY:
1/4 cup all-purpose flour
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises., In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened. , Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. , Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.) , Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings.,

Nutrition Facts : Calories 606 calories, Fat 30g fat (8g saturated fat), Cholesterol 209mg cholesterol, Sodium 1144mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein. Diabetic Exchanges

Tips:

  • Use a heavy-bottomed pan for the gravy. This will help prevent the gravy from burning.
  • Brown the chicken in batches. This will help ensure that the chicken is evenly browned and cooked through.
  • Don't overcrowd the pan when cooking the dumplings. This will help the dumplings cook evenly.
  • Cover the pan when cooking the dumplings. This will help the dumplings steam and cook through.
  • Serve the chicken and dumplings immediately after cooking. This will ensure that the dumplings are light and fluffy.

Conclusion:

Chicken with pan gravy and cornmeal dumplings is a delicious and comforting meal that is perfect for a cold winter night. The chicken is tender and juicy, the gravy is rich and flavorful, and the dumplings are light and fluffy. This dish is sure to please the whole family.

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