On the table

Staff Writer
Columbus Parent


Makes 6 servings

1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces

1/4 cup hot sauce (preferably Frank's)

1 tablespoon vegetable oil

1 onion, chopped

2 cups chopped celery

4 garlic cloves, minced

1 can (14 1/2 ounces) low-salt chicken broth

1 can (15 ounces) cannellini or other white beans, rinsed, drained

2 tablespoons cornmeal

salt and pepper to taste

1/4 cup sour cream

1/4 cup crumbled blue cheese

Combine the chicken and hot sauce in a bowl. Toss to coat. Let stand 15 minutes at room temperature or refrigerate up to 2 hours.

Heat oil in a heavy large saucepan over medium heat. Add onion and 1 1/2 cups celery. Saute until tender. Add garlic and saut until fragrant, about 30 seconds. Add chicken mixture. Cook until chicken is beginning to brown. Stir in broth. Bring to a simmer. Cook until chicken is cooked through, about 5 to 10 minutes.

Add beans. Stir in cornmeal. Simmer until thickened. Season to taste with salt and pepper.

Whisk sour cream and blue cheese in a bowl to blend. Ladle chili into bowls. Garnish each with a dollop of the sour cream mixture. Sprinkle with remaining celery.

PER SERVING: 238 calories; 24 g protein; 18 g carbohydrates; 4 g fiber; 7 g fat (3 g saturated); 55 mg cholesterol; 575 mg sodium.

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