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Chicken with Cornmeal Dumplings

This stew has a zesty New Orleans feel. Ice down the beer and crank up the music!

  • prep: 35 mins
    total time: 1 hour 15 mins
  • servings: 6

Ingredients

  • 3 tablespoons unsalted butter
  • 5 boneless, skinless chicken thighs (1 1/2 pounds), cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1/2 bunch scallions, cut into 1/2-inch pieces
  • 1 medium green bell pepper, seeded and diced medium
  • 2 celery stalks, diced medium
  • 2 medium carrots, diced medium
  • 1 teaspoon dried thyme
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 2 bottles pilsner or another light- or medium-bodied lager (12 ounces each)
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 to 2 tablespoons red-wine vinegar
  • Cornmeal Dumpling Dough

Cook's Note

Use one spoon to scoop the dumpling dough and a second to easily scrape it from the first spoon into the pot.

Directions

  1. Step 1

    In 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.

  2. Step 2

    Reduce 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.

Source
Everyday Food, April 2011

Reviews (5)

  • 14 May, 2014

    I was very disappointed with this recipe. I used boneless breast meat instead of thigh . I admit that this would account for some loss of flavor. I was surprised how much flour was called for and the short amount of time to cook after added - a faux (false) roux of sorts I suppose. The result was a gluey substance. I added 1 of 2 T of the vinegar. The tag line said "zesty New Orleans" feel. There really was very little zesty flavor, only a tiny tang. The dumplings were the saving grace.

  • 19 Jun, 2013

    Oh, and cooking time, seriously, was more like 4 HOURS! To get all those carrots soft.

  • 19 Jun, 2013

    Zesty! Oh, ya! I was nervous using a lager in this stew -and two bottles of it, no less, but I plunked down two Carlsbergs and was much pleased with the results. I think the beer is what lends to the zesty flavour. I added some vegetarian 'chicken' stock for depth, and a little tomato purée, since mine wasn't looking as rich in colour as the picture. I have a feeling I can find a better dumpling recipe, but hey, non of my diners had a complaint. Super.

  • 14 Jun, 2013

    Delicious! Ended up substituting one of the beers with beef broth (as that was what was on hand), turned out fantastic! This is going to be flagged as a favorite in my house.

  • 11 Mar, 2013

    Delicious! however i whisked in 1 bottle of beer before adding the chicken back to the pot. then added the rest of the ingredients.