Garlic Chicken and Greens with Cornmeal-Herb Dumplings

Originally Published on December 20, 2015

2 tsp. pure olive oil 
1 sweet onion, chopped 
2 stalks celery, chopped 
2 carrots, coarsely chopped 
6 garlic cloves, finely chopped
2 qt homemade chicken stock or reduced-fat, low-sodium chicken broth
1 bay leaf, preferably fresh
½ teaspoon red pepper flakes
½ pound collard greens, stemmed and chopped, or 8 cups chopped collards from a bag
¾ cup unbleached all-purpose flour or whole wheat pastry flour
½ cup fine whole-grain cornmeal (not self-rising)
2 tbsp. freshly grated Parmigiano-Reggiano cheese
¼ teaspoon baking soda 
1 tsp. chopped fresh thyme
Coarse kosher salt and freshly ground black pepper
¾ cup low-fat buttermilk
2 tbsp. unsalted butter, melted
4 boneless, skinless chicken breasts, cut into 1-inch cubes (2 pounds)

Heat the oil in a heavy-duty pot over medium heat.
Add the onion, celery, and carrot and cook until the onion is soft and translucent, 3 to 5 minutes.
Add the garlic and cook until fragrant, 45 to 60 seconds.
Add the chicken stock, bay leaf, and red pepper flakes; bring to a boil over high heat.
Add the collards; decrease the heat to simmer and cook until bright green, about 10 minutes; keep at a simmer.
To prepare the dumplings, in a bowl, combine the flour, cornmeal, cheese, baking soda, thyme, and ½ teaspoon of the salt.
Add the buttermilk and melted butter to the dry ingredients and stir to combine until the dough forms.
Using a small ice cream scoop or tablespoon, drop the dough, 1 tablespoon at a time, into the simmering stock.
Cover and simmer until the dumplings are partially cooked and the vegetables are just tender, about 10 minutes.
Using a wooden spoon, push aside the dumplings and slide the cubed chicken into the greens and broth.
Cover again and continue to cook until the dumplings and chicken are cooked through and the collards are tender, an additional 10 to 15 minutes.
Taste and adjust for seasoning with salt and pepper.
Ladle into warmed bowls and serve immediately.