Chicken With Cornmeal Dumplings Recipe
Ingredients
| Bacon Slices | 4 | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Fryer chicken | 3 pound | |
| Tomato sauce | 1 Can (10oz) | |
| Marjoram | 1/2 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
| Whole | 1 Can (10oz) | |
| Cold water | 2 Tablespoon | |
| Flour | 1 Tablespoon | |
| Cornmeal Dumplings | ||
| Zucchini | 2 , sliced | |
| Salt | 1/2 Teaspoon | |
Directions
Fry bacon in 12-inch skillet or Dutch oven until crisp; drain on paper towels.
Crumble bacon; reserve.
Mix 1/3 cup flour, 1 teaspoon salt, the paprika and pepper; coat chicken with flour mixture.
Cook chicken in bacon fat until brown on all sides.
Drain fat from skillet.
Add tomato sauce, marjoram and red pepper.
Heat to boiling; reduce heat.
Cover and simmer 30 minutes.
Remove chicken from skillet; keep warm.
Skim fat from skillet if necessary.
Add corn (with liquid); heat to boiling.
Mix 2 tablespoons water and 1 tablespoon flour; stir into corn.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Return chicken to skillet.
Prepare Cornmeal Dumplings; drop by spoonfuls onto hot chicken mixture.
Arrange zucchini slices around dumplings; sprinkle with 1/2 teaspoon salt.
Cover and simmer for 20 minutes.
Garnish each serving with bacon.
Crumble bacon; reserve.
Mix 1/3 cup flour, 1 teaspoon salt, the paprika and pepper; coat chicken with flour mixture.
Cook chicken in bacon fat until brown on all sides.
Drain fat from skillet.
Add tomato sauce, marjoram and red pepper.
Heat to boiling; reduce heat.
Cover and simmer 30 minutes.
Remove chicken from skillet; keep warm.
Skim fat from skillet if necessary.
Add corn (with liquid); heat to boiling.
Mix 2 tablespoons water and 1 tablespoon flour; stir into corn.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Return chicken to skillet.
Prepare Cornmeal Dumplings; drop by spoonfuls onto hot chicken mixture.
Arrange zucchini slices around dumplings; sprinkle with 1/2 teaspoon salt.
Cover and simmer for 20 minutes.
Garnish each serving with bacon.
Chef
