Chicken and Dumplings

Preparation

1. Step 1

   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.

   Step 2

   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 cornstarch 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 heat; return the chicken to the pot.

   Step 3

   Bring a saucepan of water to a boil; add salt. Add the carrots and green 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.

   Step 4

   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 with your fingers 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.

2. Fit to eat recipe

   Step 5

   (Per serving)

   Step 6

   Calories: 442

   Step 7

   Fat: 12g

   Step 8

   Cholesterol: 126mg

   Step 9

   Carbohydrate: 42g

   Step 10

   Sodium: 810mg

   Step 11

   Protein: 40g

   Step 12

   Fiber: 4g