Chicken with Cornmeal Dumplings
This stew has a zesty New Orleans feel. Ice down the beer and crank up the music!
- 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
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.
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.