This is another one of those recipes I've had tucked away (originally from Martha Stewart's Everyday Food). PERFECT for a Sunday afternoon football feed, or after a day outdoors, or feeding tired, cold hunters because it has some zest to it!
The nice thing about this is you can do so much of it ahead of time, like chopping the veggies. The only difficult part is cutting the boneless skinless chicken thighs and that's not even really that hard...just slimy!
It does have two can or bottles of pilsner or a light lager...I just used a couple of light beers that were in the fridge. I also used a quart jar of home-canned tomatoes...always better!
You'll want to use a good sturdy pot with a tight lid or a nice enameled Dutch oven. Enjoy!
Chicken with Cornmeal Dumplings
3 Tbsp unsalted butter
5 boneless, skinless chicken thighs (1 1/2 lbs), cut into 1" pieces. (I used 8 thighs so it was extra meaty!)
Coarse salt and ground pepper (I used a course ground pepper blend and garlic powder)
1/2 bunch scallions, cut into 1/2" pieces
1 medium green bell pepper, seeded and diced
2 celery stalks, diced
2 medium carrots, diced
1 tsp dried thyme
1/4 cup all purpose flour
2 bottles pilsner or light-medium bodied lager (12 ounces each) (or two full-bodied but light beers)
1 can (28 ounces) whole peeled tomatoes
1 to 2 Tbsp red-wine vinegar
In a large Dutch oven or heavy pot with lid, melt 1 Tbsp butter over medium-high. Season chicken with salt, pepper blend, and garlic powder, add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes.
Transfer chicken with a slotted spoon to a medium bowl. Then in the pot add 2 tbsp butter, scallions, bell pepper, celery and carrots. 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. Roughly tear the tomatoes with your hands as you add them to the pot along with the juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with a little red-wine 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, 7-10 minutes.
Cornmeal Dumpling Dough
2/3 cup flour
1/3 cup fine yellow cornmeal
1 1/2 tsps baking powder
1 tsp sugar
1/4 tsp coarse salt
1 Tbsp unsalted butter
1/2 cup buttermilk
Whisk together flour, cornmeal, baking powder, sugar and salt in a medium bowl. Using your fingers, work in the butter until small crumbs form. Stir in buttermilk.
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