Yosemite Chicken Stew and DumplingsEn Español (Spanish Version)
Serving Size1¼ cup stew with 2 dumplingsCalories
5 gSaturated Fat1 gCholesterol
471 mgServings6IngredientsMeasuresSkinless, boneless chicken meat, cut into 1-inch cubes1 poundOnion, coarsely chopped½ cupMedium carrot, peeled and thinly sliced1Celery, thinly sliced1 stalkSalt¼ teaspoonBlack pepper to tasteGround cloves1 pinchBay leaf1Water3 cupsCornstarch1 teaspoonDried basil1 teaspoon(10 ounces) frozen peas1 packageYellow corn meal1 cupSifted all-purpose flour¾ cupBaking powder2 teaspoonsSalt½ teaspoonLow-fat (1%) milk1 cupVegetable oil1 tablespoonDirectionsPlace 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.DirectionsSift 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.