Buffalo Chicken Stew

With Blue Cheese Dumplings

by LEON BOUTEILLER

Football! Yes, football is on my mind. We’re nearing the end of the season with just the big show coming up for football fans, the Super Bowl! With the highs, lows and drama behind us, I’m looking forward to the final game of the season. I enjoy watching and it doesn’t matter who’s playing. I have no favorite team or player(s) but am a fan of their amazing athleticism and the strategy employed by the coaches and their support staff.

That said, I am a fan of the foods typically served on a tailgate at the stadium or in the living room with family and friends. Gathered around the big screen TV, we hoot and holler as the officials throw their flags and the players make or break each play. There are many different opinions of a good spread to accompany such a gathering. Hot dogs, burgers, chili, nachos and pizza come to mind, buffalo wings of many flavors as well.

So to mix things up, I’ve created some familiar flavors in an unfamiliar presentation. I enjoy Buffalo wings but not constantly wiping my hands. Here is a recipe with much of the flavor of the traditional Buffalo wings but without the mess; it is more of a meal. It scales up easily if you have a big enough pot. All you need is a standard sized Dutch oven. The hot sauce that you use can be anything you like; I feel that it works best with Frank’s or Valentina which have a lot of pepper flavor without excessive heat.

BUFFALO CHICKEN STEW with BLUE CHEESE DUMPLINGS
(serves 5 or 6)

Ingredients for the stew:

2 pounds boneless, skinless chicken thighs cut into bit sized pieces
2 cups diced onion
1 1/2 cups peeled and diced carrot
1 cup diced celery
1 cup diced red bell pepper
3 large cloves garlic, minced
1 twelve ounce can beer, preferably a light lager
1 cup chicken stock
2 tablespoons butter
2 tablespoons neutral oil
2 tablespoons chilis in adobo, chopped
1 tablespoon honey
1 or 2 tablespoons hot sauce depending on how hot you like it

Ingredients for the dusting flour:

1/2 cup all-purpose flour
1/2 cup masa harina corn flour
2 teaspoons salt
1 teaspoon white pepper
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic

Method for the stew:

combine all of the ingredients for the dusting flour in a ziplock bag for dusting the chicken or in a bowl for dredging
heat the Dutch oven over medium high heat and melt the butter and oil together
add half of the chicken to the bag of seasoned flour and shake until all of the pieces are coated and add them to the pot. Brown the chicken lightly, remove from the pot and repeat the process with the remaining chicken pieces, then also remove them from the pot
add a little more oil and butter if needed, then add the diced vegetables to the pot and cook until the onion is translucent
at this point, add the chicken back into the pot along with the beer, stock, honey, chilis and hot sauce. Bring it all to a light boil, then lower the heat and simmer for 30 minutes with the cover on

For the dumplings:

1/2 cup masa harina
1/2 cup all-purpose flour
1 1/2 cups fine cornmeal
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 cup buttermilk
1 egg
2 tablespoons melted butter
1 cup crumbled blue cheese

Method:

combine the dry ingredients in a bowl
whisk together the wet ingredients
when the stew has cooked for the 30 minutes, mix the wet ingredients into the dry and blend together just until mixed.
fold in the blue cheese crumbles
remove the cover from the pot and give the stew a gentle stir and add a little chicken stock if it looks too dry
portion the dumpling dough using two spoons or a portion scoop to make lime sized pillows evenly over the top of the stew
place the top back on the pot and cook for about 15 minutes or until the dumplings are cooked through
portion out into warm bowls and get back to the game!

I hope that you enjoy the game and all of the excitement it provides. Have some good food with friends and family and savor this recipe that is familiar and yet a diversion from the norm. Enjoy!