Yosemite Chicken Stew With Cornmeal Dumplings (Low Fat)

Yosemite Chicken Stew With Cornmeal Dumplings (Low Fat)

Time: 1 hrs 5 mins


  • 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 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.

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