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Chicken with Cornmeal Dumplings
Yields:
6
Prep Time:
35 mins
Total Time:
1 hr 15 mins
This stew has a zesty New Orleans feel. Ice down the beer and crank up the music!
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Ingredients
- 3 Tbsp. unsalted butter
- 5 boneless, skinless chicken thighs
- Coarse salt
- ground pepper
- 1/2 bunch scallions
- 1 medium green bell pepper
- 2 celery stalks
- 2 medium carrots
- 1 tsp. dried thyme
- 1/4 cup all-purpose flour
- 2 bottle pilsner or another light- or medium-bodied lager
- 1 can whole peeled tomatoes
- 1 Tbsp. red-wine vinegar
- Cornmeal Dumpling Dough
Directions
- Step 1In a large Dutch oven or heavy pot with a tight-fitting lid, melt 1 tablespoon butter over medium-high. Season chicken 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 2 tablespoons butter, 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. Return chicken to pot and whisk in beer. With your hands, roughly tear tomatoes and add to pot along with juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.
- Step 2Reduce heat to a medium simmer and drop dough by rounded tablespoons on top of stew. Cover and simmer until dumplings are cooked through, 7 to 10 minutes.
Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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