Chicken and vegetable stew with corn dumplings

Chicken and vegetable stew with corn dumplings


  1. Chicken thighs 5-6 pcs.
  2. Tomatoes 800 gr
  3. Beer 0.5 L
  4. Bell pepper (green) 1 pc
  5. 3-4 celery stalks
  6. Green onion 1 beam
  7. Cornmeal 0.5 cups
  8. Wheat flour 0.5 cups
  9. Baking powder 1.5 tsp
  10. Butter 4 tbsp
  11. Yogurt or kefir 0.5 cups
  12. Thyme to taste
  13. Sugar 1 tsp
  14. Salt 0.5 tsp
  15. Red wine vinegar 1.5 tsp
  • Main ingredients: Chicken, Flour


Separate the skin and bones of the chicken. cut into slices 2-2.5 cm. Season with salt and pepper. Peel the seeds and cut into rectangles. Cut the celery stalks into 1 cm pieces. Cut the lower 1/3 bunch of green onions. Cut the carrots into medium sized pieces.
In a saucepan, dissolve the butter and fry the chicken until a crust appears. Remove the chicken from the stewpan. Send fried peppers, onions, carrots and celery to the stewpan. Add a few sprigs of fresh thyme. Add 2 tablespoons of flour. Stir. Salt, pepper. Add the fried chicken and pour a bottle of beer. Dip the tomatoes in boiling water, remove the skin. Coarse with your hands and add to the saucepan. Stew without a lid over medium heat for about 30 minutes.
Mix corn and wheat flour, baking powder, sugar, salt. Add 1 tbsp. chilled butter. Stir. Add kefir and mix thoroughly. Add 1.5 tbsp to the stewpan. red wine vinegar and chopped top of a bunch of green onions. Using two tablespoons, form dumplings and put in a saucepan. Cover and leave to simmer under the lid over low heat for 30 minutes.