Yosemite Chicken Stew and Dumplings

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

Nutrition Facts

Serving Size	1¼ cup stew with 2 dumplings
Calories	307
Total Fat	5 g
Saturated Fat	1 g
Cholesterol	43 mg
Sodium	471 mg

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Skinless, boneless chicken meat, cut into 1-inch cubes	1 pound
Onion, coarsely chopped	½ cup
Medium carrot, peeled and thinly sliced	1
Celery, thinly sliced	1 stalk
Salt	¼ teaspoon
Black pepper to taste
Ground cloves	1 pinch
Bay leaf	1
Water	3 cups
Cornstarch	1 teaspoon
Dried basil	1 teaspoon
(10 ounces) frozen peas	1 package
Yellow corn meal	1 cup
Sifted all-purpose flour	¾ cup
Baking powder	2 teaspoons
Salt	½ teaspoon
Low-fat (1%) milk	1 cup
Vegetable oil	1 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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