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Beer Braised Chicken with Cornmeal-Chive Dumplings Recipe

Beer braised chicken topped with fluffy chive and cornmeal biscuits. Dairy Free!

Ingredients

Scale

For the Chicken:

  • 2 1/2 pounds chicken legs and thighs
  • 3 tablespoons vegetable oil
  • 2 jalapeños, seeded and chopped
  • 2 cloves garlic, chopped
  • 1 yellow onion, chopped
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock or low-sodium chicken broth
  • 12 ounces pale ale beer

For the Dumplings:

  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup milk (any kind, whole, soy, low-fat)
  • 3 tablespoons vegetable oil
  • 2 tablespoons chopped chives

Instructions

For the Chicken:

  1. Generously season chicken on all sides with salt and pepper. Heat oil in a large shallow pot with a tight fitting lid over medium-high heat. Once oil is shimmering add chicken pieces and brown on both sides. Transfer chicken to a plate and add jalapeños, garlic, and onion to pot. Season with salt and pepper and cook, stirring occasionally until tender.
  2. Add cumin, bay leaf and flour and stir until flour is slightly toasted and gives off a nutty smell, about 2 minutes. Slowly add chicken stock and beer, stirring to prevent flour clumps. Return chicken to pot and bring to a boil.
  3. Cover, and reduce heat to low. Simmer until chicken is very tender, but not falling off the bone, about 45 minutes. Transfer chicken to a plate and let cool slightly. Meanwhile, taste stew and add more salt and pepper if necessary. When chicken is cool enough to handle, remove all skin, and bones, and shred the meat. Return to pot, cover and keep warm over low heat.

For the Dumplings:

  1. Combine all ingredients in a large bowl and stir to combine. Bring chicken stew to a rapid simmer and drop tablespoon-sized pieces of batter into the stew, spacing them about 1/2-inch apart. Cover and reduce the heat to low. Cook until the dumplings have puffed up and firm to the touch, about 15 to 20 minutes. Uncover and serve.