Low-Fat Yosemite Chicken Stew and Dumpli
Source of Recipe
Susan
Recipe Introduction
Skinless chicken is the basis of this delicious stew with cornmeal dumplings
made with low-fat milk.
List of Ingredients
For the stew:
1 lb skinless, boneless chicken meat, cut into 1-inch cubes
1/2 cup onion, coarsely chopped
1 medium carrot, peeled and thinly sliced
1 stalk celery, thinly sliced
1/4 tsp salt
to taste black pepper
1 pinch ground cloves
1 bay leaf
3 cup water
1 tsp cornstarch
1 tsp dried basil
1 package (10 oz) frozen peas
For the cornmeal dumplings:
1 cup yellow cornmeal
3/4 cup sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup low-fat (1%) milk
1 Tbsp vegetable oil
Recipe
For the stew:
Place chicken, onion, carrot, celery, salt, pepper, cloves, bay
leaf, and water in a large saucepan. Heat to boiling; cover and reduce heat to
simmer. Cook about 1/2 hour or until chicken is tender. Remove chicken and
vegetables from broth. Strain broth. Skim fat from broth; measure and, if
necessary, add water to make 3 cups liquid. Mix cornstarch with 1 cup cooled
broth by shaking vigorously in a jar with a tight-fitting lid. Pour into
saucepan with remaining broth; cook, stirring constantly, until mixture comes to
a boil and is thickened. Add basil, peas, and reserved vegetables to sauce; stir
to combine. Add chicken and heat slowly to boiling while preparing cornmeal
dumplings.
For the dumplings:
Mix together cornmeal, flour, baking powder, and salt into a
large mixing bowl. Mix together milk and oil. Add milk mixture all at once to
dry ingredients; stir just enough to moisten flour and evenly distribute liquid.
Dough will be soft. Drop by full tablespoons on top of braised meat or stew.
Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and
steam about 20 minutes.
Yield: 6 servings
Serving size: 1-1/4 cup stew with 2 dumplings
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