New This Month

Chicken with Cornmeal Dumplings


This stew has a zesty flavor and bonus -- the sides are baked right on to the top.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, April 2011


  • 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


  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. 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.

Cook's Notes

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

Reviews Add a comment

  • kklarsen
    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.
  • MS112579910
    19 JUN, 2013
    Oh, and cooking time, seriously, was more like 4 HOURS! To get all those carrots soft.
  • MS112579910
    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.
  • Nell130
    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.
  • CookinPhish
    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.