SECRET INGREDIENT Beer flavors this robust chicken and vegetable stew. Any light-or medium-colored lager will do, but pilsner—with its pronounced taste of hops—works best.

　　

Ingredients

serves 6

　　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)

　　

Step 1

In a large Dutch oven or other heavy pot, melt 1 tablespoon butter over medium-high. Pat dry chicken and season with salt and pepper. Add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl.

　　

Step 2

Add remaining 2 tablespoons butter, the scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Whisk in beer and return chicken to pot. With your hands, roughly tear tomatoes and add to pot along with their juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.

　　

Step 3

Reduce to a medium simmer and drop dough by rounded tablespoonfuls on top of stew. Cover and simmer until dumplings are cooked through, 7 to 10 minutes. Serve immediately.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 438

　　

Step 6

Fat: 17g (7g Saturated Fat)

　　

Step 7

Protein: 26g

　　

Step 8

Carbohydrates: 35g

　　

Step 9

Fiber: 3g

　　Everyday Food: Light