Chicken and dumplings

If you want to make the dish in advance, prepare the chicken and sauce through step 2. Let cool completely, then cover and refrigerate overnight. Rewarm gently before proceeding. For the chicken

1 pound boneless, skinless chicken thighs (5 to 6)

1 pound boneless, skinless chicken breast halves (about 3 pieces)

1 / 2 teaspoon fine sea salt, plus more for the cooking water

1/8 teaspoon freshly ground pepper

1 tablespoon unsalted butter

1 large onion, finely chopped

1 14 ½ -ounce can low-sodium chicken broth, skimmed of fat

1 1 / 2 teaspoons finely chopped fresh thyme

2 tablespoons cornstarch

2 tablespoons all-purpose flour

2 cups low-fat milk

3 carrots, peeled and diagonally sliced 1./ 4 inch thick

1 / 2 pound green beans, trimmed and cut into 1-inch pieces

for the dumplings
• 1 cup all-purpose flour
• 1 / 2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 / 4 teaspoon fine sea salt
• 2 tablespoons cold unsalted butter, cut in bits
• 3/4 cup low-fat milk

• 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.
• 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 fromheat; return the chicken to the pot.
• 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.
• 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.

SERVES 6