Heat butter over medium heat in a large skillet.
Add the onions and cook until fragrant. Then add the garlic.
Mix the salsa verde, broth, and evaporated milk in a medium bowl.
Whisk the flour into the onions and garlic to make a paste. Add the salsa verde mixture to the paste whisking vigorously.
Add the corn.
Add the chicken.
Add the herbs. Then cover and keep warm.
To make the dumplings, heat the butter and milk in a saucepan until steaming.
In a medium bowl, mix the flour, baking powder, scallions, salt, and cilantro in a medium bowl with a fork.
Stir in the milk mixture to form a dough.
Use a medium cookie scoop to form dumplings and drop them onto the chicken mixture. Return to the skillet and simmer over medium-high heat. Cover and bake in the oven for 15-20 minutes until the dumplings are cooked through.
Salsa Verde Dumplings with Herbed Cornmeal DumplingsServings: 6
1/2 stick (4 T.) butter1/2 large onion, diced
2 cloves garlic, minced
1/2 C. + 2 T. all-purpose flour
1 can (14 oz.) chicken broth
2 C. (16 oz.) salsa verde
1 can (15-oz.) evaporated milk
1 C. corn kernels
1 rotisserie chicken, skin removed and meat deboned (about 6 C.)
1/4 C. chopped cilantro
2 scallions, minced
kosher salt and black pepper
Dumplings1 C. milk (low-fat is fine)
3 T. butter
1 1/2 C. all-purpose flour
1/2 C. cornmeal
1 T. baking powder
3/4 t. salt
1/4 C. thinly sliced scallion greens
1/4 C. chopped cilantro
Heat the butter over medium heat in a large ovenproof skillet. Add the onions and cook until softened, 5-8 minutes. Add the garlic and cook until fragrant. Whisk in the flour to make a paste. Mix the broth, salsa verde, and evaporated milk in a medium bowl and whisk into the skillet all at once.Whisk, vigorously at first, until the mixture simmers and thickens to a sauce consistency. Stir in the corn, chicken, and herbs. Season with salt and pepper to taste. Heat through, remove from heat, and cover to keep warm.
Meanwhile, heat the oven to 400 degrees.
To make the dumplings, heat the milk and butter in a small saucepan until steaming. Mix the flour, baking powder, salt, scallions, and cilantro in a medium bowl with a fork. Stir in the milk mixture to form a smooth, firm dough.
Use a medium cookie scoop, scoop dough from the bowl and drop onto chicken mixture. Return the skillet to a simmer over medium-high heat.
Cover and transfer the pan to the oven. Bake until the dumplings are cooked through, 15-20 minutes. Serve.
Source: Pink Parsley, originally adapted from Pam Anderson-Perfect One-Dish Dinners