1lb boneless, skinless chicken thighs (5 or 6)
1lb boneless, skinless chicken breasts halves (about 3 pieces)
1/2 tsp. fine sea salt, plus more for the cooking water
1/8 tsp. freshly ground pepper
1 Tbs. unsalted butter
1 large onion, finely chopped
1 14 1/2-ounce can low-sodium chicken broth
1 1/2 tsp. finely chopped fresh thyme
2 Tbs. cornstarch
2 Tbs. all-purpose flour
2 cups low-fat milk
3 carrots, peeled and sliced 1/4 inch thick
1/2 lb. green beans, trimmed and cut into 1-inch pieces
Ingredients for the dumplings:
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tsp. baking powder
1/4 tsp. fine sea salt
2 Tbs. cold unsalted butter, cut in bits
3/4 cup low-fat milk
- Sprinkle the chicken with salt and pepper. Heat a 6-quart Dutch oven over medium; add the thighs. Cook, turning once, until nicely browned on both sides and cooked through, 8 to 10 minutes. Transfer to a platter. Repeat with the breasts, cut the breasts crosswise into thirds.
- Add the butter to the pot; when melted add the onion, cover and cook, stirring occasionally, until softened, about 6 minutes. Stir in the broth and thyme; bring to a boil. Combine the cornstartch and flour in a bowl. Gradually whisk in the milk, and whisk the milk mixture into the broth. Boil,whisking until thickened, about 5 minutes. Remove from the heat; return the chicken to the pot.
- Bring a saucepan of water to a boil; add salt. Add the carrots and geen beans; cook until crisp-tender, about 5 minutes. Drain in a colander, rinsing with cold water to stop the cooking. Stir into the chicken mixture in the pot.
- Prepare the dumpling dough: In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. Add the butter; cut into the dry mixture until mealy. Pour in the milk, stir with a fork until the dough comes together. Return the chicken mixture to a simmer, and drop the dough by tablespoons on the surface of the stew. Cover; cook for 15 minutes without lifting the lid. (The dumplings will puff up.) Serve.
From The Martha Stewart Living Cookbook, The New Classics