chicken with cornmeal dumplings... 1 hour and 15 minutes

the goods:

stew:

3 tablespoons unsalted butter

5 boneless,skinless chicken thighs, cut into 1-inch pieces

1/2 bunch scallions, cut into 1/2-inch pieces

1 medium green bell pepper, seeded and diced medium

2 celery stalks, diced medium

2 medium carrots, diced medium

1 teaspoon dried thyme

1/4 cup all-purpose flour

2 bottles pilsner or another light-bodied lager (12 ounces each)

1 can (28 ounces) whole peeled tomatoes

1 to 2 tablespoons red-wine vinegar

cornmeal dumpling dough:

2/3 cup all-purpose flour

1/3 cup fine yellow cornmeal

1 and 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

1 tablespoon unsalted butter

1/2 cup buttermilk

In a large Dutch oven or heavy pot with tight-fitting lid, melt 1 tablespoon butter over medium-high. Season chicken 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. Add 2 tablespoons butter, 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. Return chicken to pot and whisk in beer. With your hands, roughly tear tomatoes and add to pot along with juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.

Meanwhile, make the dumpling dough: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk.

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