Chicken with Cornmeal Dumplings

• 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

unsalted butter, chicken, salt, scallions, green bell pepper, celery stalks, carrots, thyme, allpurpose, bottles, tomatoes, redwine vinegar, cornmeal dumpling dough

Taken from www.epicurious.com/recipes/food/views/chicken-with-cornmeal-dumplings-387549 (may not work)