2teaspoonsfinely chopped green onions, green part only
1 ½teaspoonsbaking powder
1teaspoonsugar
¼teaspooncoarse salt
1tablespoonunsalted butter
½ to ¾cupbuttermilk(reduced fat or regular is fine)
Instructions
In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium high. Season chicken with salt and pepper, add to pot and cook, stirring occasionally, until browned on all sides, about 10 minutes. With a slotted spoon, transfer chicken to a medium bowl.
Add green onions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add garlic, cook and stir 1 minute. Stir in thyme and ¼ cup flour, season with ½ teaspoon salt and pepper; cook 1 more minute.
Return chicken to pot and stir in broth. With your hands roughly tear tomatoes and add to pot along with juices. Bring to a rapid simmer and cook, uncovered, 30 minutes.
Shortly before the end of the cooking time, prepare dumpling dough. In a medium bowl, whisk together ⅔ cup flour, cornmeal, parsley, green onions, baking powder, sugar, and ¼ teaspoon salt. Using your fingers, fork, or pastry cutter, work in butter until fine crumbs form. Stir in buttermilk, just enough to moisten.
After stew has finished simmering, season to taste with vinegar, and additional salt and pepper, if desired.
Reduce heat to a medium simmer and drop dough by rounded tablespoons on top of stew. Cover and simmer until dumplings are cooked through, 18 to 20 minutes.
Serve immediately.
Notes
In place of whole peeled tomatoes, 2 cans (14.5 oz.) of diced tomatoes can be substituted.
If you prefer white meat, substitute boneless skinless chicken breasts for the thighs.
If you like, substitute two 12 oz. bottles of light beer, such as pilsner, for the broth.