1 ¾lbs.boneless, skinless chicken thighs, cut into 1-inch pieces
¾cupchopped green onions (about ½ bunch)
1cupchopped green bell pepper (1 medium sized pepper)
1 ½cupschopped celery (2-3 stalks)
1 ½cupschopped carrots (2-3 carrots)
1teaspoondried thyme, or 2 teaspoons fresh thyme leaves
1/4cupall purpose flour
3cupslow sodium chicken broth
1can(28 ounces) whole peeled tomatoes(see note)
2tablespoonsred wine vinegar
½cupchopped fresh parsley
2/3cupall purpose flour
1/3cupfine yellow cornmeal
2teaspoonschopped fresh parsley
2teaspoonsfinely chopped green onions, green part only
1 1/2teaspoonsbaking powder
½ to ¾cupreduced-fat buttermilk
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 ten 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 flour, season with salt and pepper; cook one 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 flour, cornmeal, parsley, green onions, baking powder, sugar, and 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.
In place of whole peeled tomatoes, 2 cans (14.5 oz.) of diced tomatoes can be substituted.
If desired, substitute boneless skinless chicken breasts for the thighs.
If you like, substitute 2 -12 oz. bottles of light beer, such as pilsner, for the broth.