Yosemite Chicken Stew With Cornmeal Dumplings (low Fat)

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.