Tuesday, May 6, 2008


This is an easy and tasty one dish dinner. I make it in the morning on days I know I will be to busy to cook.


3 pounds chicken
¾ cup flour
2 Tbsp. butter
3 Tbsp. olive oil
1 cup white onion, sliced
2 cups carrots, sliced
1 cup celery, sliced
1 cup leeks
1-2 cups snap peas, cut in half
1 bay leaf
4 cups chicken broth

1½ cups flour
½ cup cornmeal
1 Tbsp. baking powder
½ tsp. salt
3 Tbsp. parsley
½ cup grated Colby jack cheese
1 cup half and half

In a large skillet, melt butter and olive oil. Add the chicken and onions and cook for about five minutes. Remove the chicken from the heat and place off to the side. In the same skillet, sauté the carrot, peas, celery, and leeks. Add chicken back to the vegetables and add the chicken stock and cream. Reduce and simmer for 20minutes.
Meanwhile, In a bowl, sift together the flour, cornmeal, salt, and baking powder. Stir in the ½ & ½, cheese, and parsley with a fork. Drop by the Tablespoon-full into the simmering mixture. Simmer for ten minutes covered.

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