This recipe was adapted from an old Martha Stewart recipe. I took out some ingredients and added in some good things like Garlic. She made her cornmeal dumplings from scratch – that was too fussy for me, so I just use a box mix.
Chicken Stew with Cornmeal Dumplings
Chef: Carrie H
Recipe type: Soups and Stews
- 3 Tbsp. Butter
- 5 boneless, skinless chicken thighs, or 3 boneless skinless chicken breast; cut into 1-inch pieces
- Coarse salt and ground pepper
- 4-6 Green Onions, cleaned and sliced into 1" pieces
- 1 medium red bell pepper, seeded & diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 clove garlic, minced into a paste
- 1 teaspoon dried thyme
- ¼ cup all-purpose flour (leveled)
- 1 bottle pilsner or another light- or medium-bodied lager (12 ounces each)
- 1 can (28 ounces) crushed tomatoes
- 2 Cups Chicken Stock
- Cornmeal Dumplings
- 1 box Jiffy Dumpling mix, prepared to package directions.
- In a large Dutch oven 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.
- Remove the chicken to a paper towel lined plate to drain.
- While chicken is draining, add 2 more Tbsp. butter to the dutch oven along with green onions, peppers, celery & carrots to the pot. Cook until onions are translucent and start to turn golden brown
- Stir in garlic, thyme & flour & season with a bit more salt and pepper; cook 1-2 minutes.
- Add chicken back into the pot and whisk in chicken stock & beer
- Stir in tomatoes along with juices.
- Bring to a hard simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.
- When carrots are soft in the stew, drop cornmeal mixture onto simmering stew by the large spoonful.
- Cover and cook 7-10 more minutes until dumplings are done in the middle.