CHICKEN WITH CORNMEAL DUMPLINGS

Chicken with Cornmeal Dumplings image

Yield serves 6

Number Of Ingredients 13

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)

Steps:

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.
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.
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.
(Per Serving)
Calories: 438
Fat: 17g (7g Saturated Fat)
Protein: 26g
Carbohydrates: 35g
Fiber: 3g