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Yosemite Chicken Stew With Cornmeal Dumplings (Low Fat)

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“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.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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