Chicken with Cornmeal Dumplings Recipe

Name: Chicken with Cornmeal Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1-inch pieces; Coarse salt and ground pepper; 1/2 bunch scallions, trimmed and cut into 1/2-inch pieces; 1 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice; 2 celery stalks, cut into 1/2-inch dice; 2 medium carrots, cut into 1/2-inch dice; 1 teaspoon dried thyme; 1/4 cup all-purpose flour; 2 bottles (12 ounces each) pilsner or another light- or medium-bodied lager; 1 can (28 ounces) whole peeled tomatoes (with their juice); 1 to 2 tablespoons red-wine vinegar; Cornmeal Dumpling Dough (recipe follows)

Servings: persons

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

1
In a large Dutch oven or other heavy pot, melt 1 tablespoon butter over medium-high.
2
Pat dry chicken and season with salt and pepper.
3
Add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes.
4
With a slotted spoon, transfer chicken to a medium bowl.
5
Add remaining 2 tablespoons butter, the scallions, bell pepper, celery, and carrots to pot.
6
Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes.
7
Stir in thyme and flour and season with salt and pepper; cook 1 minute.
8
Whisk in beer and return chicken to pot.
9
With your hands, roughly tear tomatoes and add to pot along with their juices.
10
Bring to a rapid simmer and cook, uncovered, 30 minutes.
11
Season to taste with vinegar.
12
Reduce to a medium simmer and drop dough by rounded tablespoonfuls on top of stew.
13
Cover and simmer until dumplings are cooked through, 7 to 10 minutes.
14
Serve immediately.
15
(Per Serving)
16
Calories: 438
17
Fat: 17g (7g Saturated Fat)
18
Protein: 26g
19
Carbohydrates: 35g
20
Fiber: 3g

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1-inch pieces, Coarse salt and ground pepper, 1/2 bunch scallions, trimmed and cut into 1/2-inch pieces, and more.

Yes, Chicken with Cornmeal Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken with Cornmeal Dumplings

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