Yosemite Chicken Stew
Source of Recipe
the web
Recipe Introduction
and Cornmeal Dumplings
Skinless chicken is the basis of this delicious stew with cornmeal dumplings
made with low-fat milk.
List of Ingredients
~~~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 rib celery, thinly sliced
1/4 tsp. salt
Ground black pepper, to taste
1 pinch ground cloves
1 bay leaf
3 cups water
1 tsp. cornstarch
1 tsp. dried basil
1 pkg. (10 oz.) frozen peas
~~~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 TB vegetable oil
Recipe
To make 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.
To make dumplings:
Sift 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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