Chicken with Cornmeal Dumplings

Name: Chicken with Cornmeal Dumplings
Yield: serves 6
Ingredients: 3 tablespoons unsalted butter; 1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1-inch pieces; Coarse salt and ground pepper; 1/2 bunch scallions, trimmed and cut into 1/2-inch pieces; 1 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice; 2 celery stalks, cut into 1/2-inch dice; 2 medium carrots, cut into 1/2-inch dice; 1 teaspoon dried thyme; 1/4 cup all-purpose flour; 2 bottles (12 ounces each) pilsner or another light- or medium-bodied lager; 1 can (28 ounces) whole peeled tomatoes (with their juice); 1 to 2 tablespoons red-wine vinegar; Cornmeal Dumpling Dough (recipe follows)

December 22, 2011

SECRET INGREDIENT Beer flavors this robust chicken and vegetable stew. Any light-or medium-colored lager will do, but pilsner—with its pronounced taste of hops—works best.

Recipe information

Yield
serves 6

Ingredients

3 tablespoons unsalted butter

1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1-inch pieces

Coarse salt and ground pepper

1/2 bunch scallions, trimmed and cut into 1/2-inch pieces

1 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice

2 celery stalks, cut into 1/2-inch dice

2 medium carrots, cut into 1/2-inch dice

1 teaspoon dried thyme

1/4 cup all-purpose flour

2 bottles (12 ounces each) pilsner or another light- or medium-bodied lager

1 can (28 ounces) whole peeled tomatoes (with their juice)

1 to 2 tablespoons red-wine vinegar

Cornmeal Dumpling Dough (recipe follows)

Preparation

Step 1
In a large Dutch oven or other heavy pot, melt 1 tablespoon butter over medium-high. Pat dry chicken and season with salt and pepper. Add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl.
Step 2
Add remaining 2 tablespoons butter, the scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Whisk in beer and return chicken to pot. With your hands, roughly tear tomatoes and add to pot along with their juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.
Step 3
Reduce to a medium simmer and drop dough by rounded tablespoonfuls on top of stew. Cover and simmer until dumplings are cooked through, 7 to 10 minutes. Serve immediately.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 438
Step 6
Fat: 17g (7g Saturated Fat)
Step 7
Protein: 26g
Step 8
Carbohydrates: 35g
Step 9
Fiber: 3g

Everyday Food: Light

TagsSoup Soup/Stew Beer Alcohol Beverages Chicken Thigh Chicken Poultry Canned Tomato Tomato Vegetable Main Dinner Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Information

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Recipe notes