Yosemite Chicken Stew & Dumplings
- Number of Servings: 1
Ingredients
1 lb. skinless, boneless chicken meat, cut into 1" 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 to taste 1 pinch ground cloves 1 bay leaf 3 cup water 1 teaspoon cornstarch 1 teaspoon dried basil 1 package frozen peas For the cornmeal dumplings 1 cup yellow cornmeal 3/4 cup sifted whole wheat flour 2 teaspoon baking powder 1/2 teaspoon salt 1 cup low-fat (1%) milk 1 tablespoon olive oil
For the stew:
1. 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.
2. Remove chicken and vegetables from broth. Strain broth.
3. Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.
4. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid.
5. Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.
6. Add basil, peas, and reserved vegetables to sauce; stir to combine.
7. Add chicken and heat slowly to boiling while preparing cornmeal dumplings.
For the dumplings:
1. Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl.
2. 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.
3. 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
1. 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.
2. Remove chicken and vegetables from broth. Strain broth.
3. Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.
4. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid.
5. Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.
6. Add basil, peas, and reserved vegetables to sauce; stir to combine.
7. Add chicken and heat slowly to boiling while preparing cornmeal dumplings.
For the dumplings:
1. Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl.
2. 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.
3. 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
Nutritional Info Amount Per Serving
- Calories: 300.3
- Total Fat: 4.5 g
- Cholesterol: 42.5 mg
- Sodium: 351.3 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 5.2 g
- Protein: 23.6 g
Member Reviews
-
BIZCHICKIE
IT was very bland. Definately needed more flavor. It wouldn't thicken so I ended up adding double the starch to thicken it up more. Still it was pretty watery. Too many dumplings isn't bad, but the cornmeal dumplings just didn't mesh well with this recipie even though I love cornbread! - 11/2/09
-
NEWME841
Good, but needs improvement. Add a clove or two of minced garlic to the start, and sautee. Also, maybe use skinless/boneless chicken thighs. That might make it more rich, and not too much more fat. Also cut the dumplings back by a third. Could even use a can of ff. broth to help w/flavor. - 5/30/08
-
RONDARC
So good and filling. After reading some of the other reviews, I made half of the dumpling recipe and it turned out great. I was unsure about using cornmeal but it gave the stew a really nice extra flavor. This will be a good camping recipe, looking forward to making this over an open fire. - 9/26/11
-
LILDOT1958
The taste was bland and, unfortuntately the dumplings did not come out right. They separated and instead thickened the stew. In the end though, the taste was good after shaking it up a bit. I will make again because I like stews and soups but I will use an alternative for the dumplings. - 12/1/09