Chicken with cornmeal dumplings from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • L.Nightshade on November 05, 2011

    A whole chicken is cut up and browned, then sprinkled with a cup of shallots, and white wine. When the chicken is cooked, it is fished out and put into the oven while the cornmeal dumplings (with parsley, chives, and buttermilk) cook in the gravy. Mr. Nightshade and I worked on this dish together, and had a lot of fun doing it. We spent the better part of two hours (including our side dish), and we felt it was worth it. Mr. NS raved, thought it was a company-worthy dish. I thought it was more old-fashioned comfort food for family (I brought out my grandma's china to serve, it seemed fitting). I did love the dumplings. Cornmeal and fresh herbs give them an interesting little punch. We'll put this into our regular rotation.

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