• Yosemite Chicken Stew and Dumplings

    Nutrition Facts

    Serving Size 1¼ cup stew with 2 dumplings
    Calories 307
    Total Fat 5 g
    Saturated Fat 1 g
    Cholesterol 43 mg
    Sodium 471 mg

    Servings and Times

    Servings 6

    Ingredients and Preparation

    Ingredients Measures
    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
    1. 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.
    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 by shaking vigorously in a jar with a tight-fitting lid.
    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 corn meal dumplings.
    1. Sift together corn meal, flour, baking powder, and salt into a large mixing bowl.
    2. 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.
    3. 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.
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