Chicken and Cornmeal Dumplings

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 427.0
  • Total Fat: 13.5 g
  • Cholesterol: 67.1 mg
  • Sodium: 1,169.5 mg
  • Total Carbs: 51.1 g
  • Dietary Fiber: 5.4 g
  • Protein: 26.8 g

View full nutritional breakdown of Chicken and Cornmeal Dumplings calories by ingredient
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Introduction

Adapted from diabeticlivingonline.com Adapted from diabeticlivingonline.com
Number of Servings: 4

Ingredients

    4 medium Carrots, thinly sliced
    2 stalk, large (11"-12" long) Celery, thinly sliced
    1 cup fresh or frozen corn kernels
    1 medium (2-1/2" dia) Onions, raw, thinly sliced
    4 clove Garlic, chopped
    2 tsp fresh rosemary, chopped (or 1 tsp dried)
    .5 tsp ground black pepper
    1 tsp sea salt
    4 chicken thighs, skin removed
    2 cup Chicken stock, home-prepared (store bought OK)
    1 cup Milk, 2% (skim milk is OK, too)
    2 TB cup all purpose flour

    Dumplings:
    .5 cup all purpose flour
    .5 cup Cornmeal
    .5 tsp Baking Powder
    .25 tsp Salt
    2 large Egg whites, fresh
    2 fl oz Milk, 2%, (skim is OK too)
    2 tbsp Olive Oil (other oil is OK)
    .66 cup kernels Yellow Sweet Corn, Frozen
    1 tsp Salt

Directions

In a 1 gallon slow cooker combine carrots, celery, corn, onion, garlic, rosemary, salt and pepper. Top with chicken. Pour broth over mixture. Cover and cook on low heat for 7 to 8 hours or on high heat for 3-1/2 to 4 hours. If no heat setting is available, cook for 5 to 5-1/2 hours.

When stew is finished, turn on high heat setting (if available). Transfer chicken to a cutting board, allow to cook a little and then remove bones and chop the chicken. Return chicken to slow cooker. In a small bowl, combine milke and flour until smooth. Stir into stew. Using two spoons, drop Cornmeal Dumplings dough into eight mounds on top of hot stew. Cover and cook for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Dumplings:
In a medium bowl, stire together flour, cornmeal, baking powder and salt. In a small bowl combine egg white, milk and oil. Add egg mixture to flour mixture. Stir just until moistened.


Serving Size: Makes four 1-1/2 cup servings with 2 dumplings each

Number of Servings: 4

Recipe submitted by SparkPeople user SHOBAN5.

TAGS:  Poultry |

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