Yosemite Chicken Stew & 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
View full nutritional breakdown of Yosemite Chicken Stew & Dumplings calories by ingredient
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Introduction
Skinless chicken is the basis of this delicious stew with cornmeal dumplings made with low-fat milk. Skinless chicken is the basis of this delicious stew with cornmeal dumplings made with low-fat milk.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
Directions
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
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