Yosemite Chicken Stew and Cornmeal Dumplings

Skinless chicken is the basis of this delicious stew with cornmeal
dumplings made with low-fat milk.

Stew
1 lb. skinless, boneless chicken meat, cut into 1-inch cubes
1/2 cup onion, coarsely chopped
1 medium carrot, peeled and thinly sliced
1 rib celery, thinly sliced
1/4 tsp. salt
Ground black pepper, to taste
1 pinch ground cloves
1 bay leaf
3 cups water
1 tsp. cornstarch
1 tsp. dried basil
1 pkg. (10 oz.) frozen peas

Cornmeal Dumplings
1 cup yellow cornmeal
3/4 cup sifted all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup low fat (1%) milk
1 Tbsp vegetable oil

To make the stew: 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.
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 cornmeal dumplings.

To make dumplings: Sift together cornmeal, 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 about 20 minutes. Yield: 6 servings --
Serving size: 1-1/4 cup stew with 2 dumplings.

Each serving provides:
Calories 307, Total fat 5 g, Saturated fat 1 g, Cholesterol 43 mg, Sodium
471 mg.


Jenn B In SWMO


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