Yosemite Chicken Stew and Dumplings
En Español (Spanish Version)

Nutrition Facts
Serving Size1¼ cup stew with 2 dumplingsCalories307Total Fat5 gSaturated Fat1 gCholesterol43 mgSodium471 mg
Servings and Times
Servings6
Ingredients and Preparation
IngredientsMeasuresSkinless, 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 tablespoon
  • Directions
  • 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.
  • 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.
  • Directions
  • Sift 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.






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