Yosemite Chicken Stew With Cornmeal Dumplings Low Fat Recipes

YOSEMITE CHICKEN STEW WITH CORNMEAL DUMPLINGS (LOW FAT)

Steps:

• 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.
• 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.
• For the 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.

CHICKEN STEW WITH CORNMEAL DUMPLINGS

Steps:

• In a wide, deep pot, combine the chicken, stock and bay leaf- bring to a boil then reduce the heat to medium, cover the pot and simmer for 15 minutes.
• Skim the broth of any fat.
• Stir in the celery, carrots, onion and thyme.
• Contine to simmer over medium heat, partially covered, until the vegetables are tender (about 15 minutes).
• Stir in the kale.
• Season to taste with salt and pepper.
• Dumplings: Mix the dry ingredients together, then cut in the butter until the mixture is crumbly (a food processor makes this really easy).
• Add the milk and mix just until combined.
• Drop tablespoons of the dumpling batter in clumps over the top of the stew.
• Discard the bay leaf and thyme sprigs and serve.

CORNMEAL DUMPLINGS

Steps:

• Combine dry ingredients.
• Cut in butter (using fingers or pastry blender) until mixture resembles coarse meal.
• Add milk and stir.
• Drop dough by spoonful (6) into stew.
• Cover and simmer about 18 minutes or until dumplings are firm to the touch.