Chicken with Cornmeal Dumplings

Cornmeal dumplings was surprisingly tasty. This dish is very easy to make despite a long ingredient list.

Ingredients

*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 

*2/3 cup all-purpose flour (spooned and leveled)

*1/3 cup fine yellow cornmeal

*1 1/2 teaspoons baking powder

*1 teaspoon sugar

*1/4 teaspoon coarse salt

*1 tablespoon unsalted butter

*1/2 cup buttermilk

 

Directions

1. 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. 
2. To make the dumpling, in a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk. Set a side.
3. Back to the chicken. 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.