-
1
Sprinkle the chicken with salt and pepper.
-
2
Heat a 6-quart Dutch oven over medium; add the thighs.
-
3
Cook, turning once, until nicely browned on both sides and cooked through, 8 to 10 minutes.
-
4
Transfer to a platter.
-
5
Repeat with the breasts; cut the breasts crosswise into thirds.
-
6
Add the butter to the pot; when melted, add the onion, cover, and cook, stirring occasionally, until softened, about 6 minutes.
-
7
Stir in the broth and thyme; bring to a boil.
-
8
Combine the cornstarch and flour in a bowl.
-
9
Gradually whisk in the milk, and whisk the milk mixture into the broth.
-
10
Boil, whisking, until thickened, about 5 minutes.
-
11
Remove from heat; return the chicken to the pot.
-
12
Bring a saucepan of water to a boil; add salt.
-
13
Add the carrots and green beans; cook until crisp-tender, about 5 minutes.
-
14
Drain in a colander, rinsing with cold water to stop the cooking.
-
15
Stir into the chicken mixture in the pot.
-
16
Prepare the dumpling dough: In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
-
17
Add the butter; cut into the dry mixture with your fingers until mealy.
-
18
Pour in the milk; stir with a fork until the dough comes together.
-
19
Return the chicken mixture to a simmer, and drop the dough by tablespoons on the surface of the stew.
-
20
Cover; cook for 15 minutes without lifting the lid.
-
21
(The dumplings will puff up.)
-
22
Serve.
-
23
(Per serving)
-
24
Calories: 442
-
25
Fat: 12g
-
26
Cholesterol: 126mg
-
27
Carbohydrate: 42g
-
28
Sodium: 810mg
-
29
Protein: 40g
-
30
Fiber: 4g
