While flying home Sunday from New York City, I was very glad I packed Pam Anderson’s new cookbook, Perfect One-Dish Dinners: All You Need for Easy Get-Togethers in my carry-on bag. I received her cookbook in a bag of goodies from an all-day food blogging workshop in Pam’s summer home. While soaking in all the beautiful photos and recipes in her latest book, I started to make mental notes of which recipes I wanted to try first. I plan on writing up a formal review in a post soon, but for right now all I can say is this book is gorgeous and practical – my kind of book. I’ve already cooked out of it three times and I’ve only been home for a few days!!
This recipe for Salsa Verde Chicken is so different in the most comfort food sort of way. The herbed cornmeal dumplings add a special unique touch to this creamy chicken dish. It was also very easy to put together. Although the recipe calls for using the chicken from store bought rotisserie chicken, I used cooked chicken breasts I happen to have in my freezer. After I had prepared the recipe as written, my kids asked if I could mix in some cooked rice. I thought this was a creative variation on their part. I definitely plan on making this again in the near future.
As I mentioned above, I will be doing a formal review of this cookbook and… drumroll… I will be giving away three copies! Stay tuned because you won’t want to miss this one- the cookbook hasn’t even been released yet!
Many thanks to Pam and her publisher who have given me permission to re-print one of her recipes. If you need dinner tonight, this would really be a great one to serve your family and friends!
Salsa Verde Chicken with Herbed Cornmeal Dumplings
Printed with Permission from Pam Anderson’s Perfect One-Dish Dinners: All You Need for Easy Get-Togethers
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.
Drink Recommendation: A good aromatic while like Viognier or Argentine Torrontes