Yosemite Chicken Stew With Cornmeal Dumplings (Low Fat) |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
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. Ingredients:
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 |
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 |
Directions:
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.
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.
8. For the dumplings:.
9. Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl.
10. 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.
11. 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.
|
|