Serving Size 1¼ cup stew with 2 dumplings
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 43 mg
Sodium 471 mg
Ingredients and Preparation
Skinless, boneless chicken meat, cut into 1-inch cubes 1 pound
Onion, coarsely chopped ½ cup
Medium carrot, peeled and thinly sliced 1
Celery, thinly sliced 1 stalk
Salt ¼ teaspoon
Black pepper to taste
Ground cloves 1 pinch
Bay leaf 1
Water 3 cups
Cornstarch 1 teaspoon
Dried basil 1 teaspoon
(10 ounces) frozen peas 1 package
Yellow corn meal 1 cup
Sifted all-purpose flour ¾ cup
Baking powder 2 teaspoons
Salt ½ teaspoon
Low-fat (1%) milk 1 cup
Vegetable oil 1 tablespoon
- Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water into a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook for about ½ hour or until chicken is tender.
- Remove chicken and vegetables from broth. Strain broth.
- Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.
- Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid.
- Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.
- Add basil, peas, and reserved vegetables to sauce; stir to combine.
- Add chicken and heat slowly to boiling while preparing corn meal dumplings.
- Sift together corn meal, flour, baking powder, and salt into a large mixing bowl.
- 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.
- 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 for about 20 minutes.