Chicken and Dumplings

Martha Stewart Living

Makes 6 servings

    CHICKEN:                                                       
    2 pounds boneless, skinless chicken thighs and breast (7 total)
    1/2 teaspoon salt                                              
    1/8 teaspoon pepper                                            
    1 tablespoon unsalt butter                                     
    1 lg. onion fine chop                                          
    14 1/2 ounces chicken broth                                    
    1 1/2 teaspoons fine chop fresh thyme                          
    2 tablespoons cornstarch                                       
    2 tablespoons flour                                            
    2 cups milk                                                    
    3 carrots peel, diagonal slice                                 
    1/2 pound green beans trim, cut 1-in piece      
               
    DUMPLING:                                                      
    1 cup flour                                                    
    1/2 cup yellow cornmeal                                        
    2 teaspoons baking powder                                      
    1/4 teaspoon fine salt                                         
    2 tablespoons cold unsalt butter cut to pieces                 
    2/3 cup milk                                                   

If you want to make the dish in advance, prepare chicken and sauce through step 2 (just before cooking veggies). Let cool completely, then cover and refrigerate overnight. Rewarm gently before proceeding.

Sprinkle chicken with salt and pepper. Heat a 6-quart Dutch oven over medium heat; add thighs. Cook, turning once, until nicely browned on both sides and cooked through, 8 to 10 minutes. Repeat with breasts; cut breasts crosswise into thirds.

Add butter to pot: when melted, add onion, cover, and cook, stirring occasionally, until softened, about 6 minutes. Stir in broth and thyme: bring to a boil. Combine cornstarch and 2 tablespoons flour in a howl. Gradually whisk in milk, and whisk milk mixture into brolh. Boil, whisking, until thickened, about 5 minutes. Return chicken to Dutch oven; remove from heat while you prepare the vegetables.

Bring a saucepan of water to a boil; add salt. Add carrots and green beans; cook until crisp-tender, about 5 minutes. Drain in a colander, then rinse with cold water to stop cooking. Stir into chicken mixture.

Prepare dumpling dough:
In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Add butler; cut inio dry mixture with fingers until mealy. Pour in milk; stir with a fork until dough comes together. Return chicken mixture to a simmer, and drop dough by tablespoons on surface of stew. Cover; cook for 15 minutes without lifting lid. (The dumplings will puff up.) Serve.

PER SERVING: 442 CALORIES. 12 G FAT. 126 MG CHOLESTEftOL. 42 G CARBOHYDRATE, 810 MG SODIUM. 40 G PROTEIN, 4 G FIBER