Recipe by Annacia
Real comfort food that is good for you! How good is that? Warming and homey and kinda makes you want to snuggle into your flannel P.J.'s. I always add a bit of powdered chicken soup base to give it that final flavor boost.
Top Review by one_of_t2
We enjoyed this. Made a few changes. I sauteed the onions with some garlic, used chicken stock instead of water and didn't add any cloves as I'm not fond of them in savory dishes. Per the comments about not enough sauce I used a total of 8 cups of broth, since I doubled the recipe. Regarding doubling, that made too many dumplings and I couldn't fit them all into my pot. Next time I'll double everything except the dumplings. I'll also stick to just 1 tsp of basil as I found doubling that was a bit overpowering. Doubled, the recipe was enough to feed 5 or 6 adults. Lastly, I simplified the recipe by cooking everything, except the dumplings for about 20 minutes after boiling, then just added the dumplings and cooked for another 20 minutes. I didn't find a need to thicken, perhaps because the flour from the dumplings got mixed in the broth. Everything was cooked nicely and was less complicated not having to follow steps 2 through 7! The flavour of the stew was very good and I enjoyed the cornmeal dumpling texture. I look forward to making this again!
For the stew
- 1 lb boneless skinless chicken, cut into 1-inch cubes
- 1⁄2 cup onion, coarsely chopped
- 1 medium carrot, peeled and thinly sliced
- 1 stalk celery, thinly sliced
- 1⁄4 teaspoon salt
- black pepper
- 1 pinch ground cloves
- 1 bay leaf
- 3 cups water
- 1 teaspoon cornstarch
- 1 teaspoon dried basil
- 1 (10 ounce) package frozen peas
For the cornmeal dumplings
- 1 cup yellow cornmeal
- 3⁄4 cup sifted all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup 1% low-fat milk
- 1 tablespoon vegetable oil
Directions See How It's Made
- 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.