YOSEMITE CHICKEN STEW & DUMPLINGS
Skinless chicken is the basis of this delicious stew with cornmeal dumplings made with low-fat milk.
For the stew:
1 lb skinless, boneless chicken meat, cut into 1-inch cubes
1/2 C 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 C water
1 tsp cornstarch
1 tsp dried basil
1 package (10 oz) frozen peas
For the cornmeal dumplings:
1 C yellow cornmeal
3/4 C sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 C low-fat (1%) milk
1 Tbsp vegetable oil
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:
- 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
Each serving provides:
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 43 mg
Sodium: 471 mg