Chicken and Dumplings

• 1 pound boneless, skinless chicken thighs (5 to 6)
• 1 pound boneless, skinless chicken breast halves (about 3 pieces)
• 1/2 teaspoon fine sea salt, plus more for the cooking water
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon unsalted butter
• 1 large onion, finely chopped
• 1 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
• 1 1/2 teaspoons finely chopped fresh thyme
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 2 cups low-fat milk
• 3 carrots, peeled and diagonally sliced 1/4 inch thick
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 2 tablespoons cold unsalted butter, cut in bits
• 3/4 cup low-fat milk

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

chicken, chicken, salt, freshly ground pepper, unsalted butter, onion, chicken broth, thyme, cornstarch, flour, lowfat milk, carrots, green beans, flour, yellow cornmeal, baking powder, salt, cold unsalted butter, lowfat milk

Taken from www.epicurious.com/recipes/food/views/chicken-and-dumplings-392636 (may not work)