Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
20 minutes |
1 hour 30 minutes |
6 servings |
1¼ cup stew with 2 dumplings |
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For the stew:
1 lb boneless, skinless chicken breast, cut into 1-inch cubes ½ C coarsely chopped onion 1 medium carrot, peeled and thinly sliced 1 stalk celery, thinly sliced ¼ tsp salt Ground black pepper, to taste 1 pinch ground cloves 1 bay leaf 3 C water 1 tsp cornstarch 1 tsp dried basil 1 package (10 oz) frozen peas
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For the dumplings:
1 C yellow cornmeal ¾ C sifted all-purpose flour 2 tsp baking powder ½ tsp salt 1 C low-fat (1 percent) or fat-free milk 1 Tbsp vegetable oil
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Directions
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To prepare the stew: Place chicken, onion, carrot, celery, salt, black pepper, cloves, bay leaf, and water in a large pot. Heat to boiling; cover and reduce heat to simmer. Cook for about 30 minutes, until chicken is tender.
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Remove chicken and vegetables from broth. Set aside.
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Strain broth and skim fat; measure and, if necessary, add water to make 3 cups liquid. Set aside 1 cup (see next step), and return the rest of the broth to the pot.
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Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid. Pour the mixture into the pot.
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Cook, stirring constantly, until the mixture comes to a boil and is thickened.
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Add the basil, peas, and reserved vegetables to the pot; stir to combine. Add chicken, and heat slowly to boiling while preparing cornmeal dumplings.
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To prepare the dumplings: Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl. In a separate bowl, mix together the milk and oil.
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Add milk mixture all at once to the dry ingredients; stir just enough to moisten the flour and evenly distribute the liquid. Dough will be soft.
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Drop by full tablespoons on top of the stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering, and steam for about 20 minutes.
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