Yosemite Chicken Stew With Cornmeal Dumplings (Low Fat) Recipe #187686
Real comfort food that is good for you! How good is that? Warming and homey and kinda makes you want to snuggle into your flannel P.J.'s. I always add a bit of powdered chicken soup base to give it that final flavor boost.
by Annacia
1¼ hours | 15 min prep
SERVES 4
For the stew
- 1 lb boneless skinless chicken, 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 teaspoon salt
- black pepper
- 1 pinch ground cloves
- 1 bay leaf
- 3 cups water
- 1 teaspoon cornstarch
- 1 teaspoon dried basil
- 1 (10 ounce) package frozen peas
For the cornmeal dumplings
- 1 cup yellow cornmeal
- 3/4 cup sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 1% low-fat milk
- 1 tablespoon vegetable oil
- 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.
- 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.
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5 stars