Yosemite Chicken Stew With Cornmeal Dumplings (Low Fat)

Recipe by Annacia
READY IN: 1hr 5mins




  • 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.