YOSEMITE CHICKEN STEW & DUMPLINGS
1 lb skinless, boneless chicken meat, cut into 1-inch cubes
1/2 C onion, coarsely chopped
1 medium carrot, peeled and thinly sliced
1 stalk celery, thinly sliced
1/4 tsp salt
to taste black pepper
1 pinch ground cloves
1 bay leaf
3 C water
1 tsp cornstarch
1 tsp dried basil
1 package(10 oz) frozen peas
For the cornmeal dumplings:
1 C yellow cornmeal
3/4 C sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 C low-fat (1%) milk
1 Tbsp vegetable oil
For the stew:
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 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 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.
Yield: 6 servings--Serving size: 1-1/4 cup stew with 2 dumplings
Chicken Stew with Herbed Dumplings
Serves 4
Skinless, boneless chicken thigh stays moist and tender under a blanket of fluffy dumplings. If you prefer, you may substitute chicken breast, but reduce the initial cooking time in step 1.
2 TB plus 1 cup flour
3/4 tsp salt
1 pound skinless, boneless chicken thighs, cut into 11/2" pieces
1 TB olive oil
1 large onion, chopped
2 carrots, diced
3 cloves garlic, minced
1/2 tsp dried sage
11/2 tsp baking powder
1/4 tsp baking soda
2 scallions, thinly sliced
2 TB chopped parsley
1/3 cup buttermilk
Prep Time: 50 minutes
On plate, combine 2 TB of flour and 1/4 tsp of salt. Dredge chicken in flour mixture, shaking off excess.
In large nonstick skillet, heat oil over medium heat. Add chicken and cook 5 minutes, stirring frequently, until golden brown. Transfer chicken to a plate.
Add onion, carrots, and garlic to pan and cook 5 minutes, stirring frequently, until vegetables begin to soften. Stir in 11/2 cups water, sage, and 1/4 tsp salt. Return chicken to pan and bring to a boil.
Meanwhile, in medium bowl, combine remaining 1 cup flour, baking powder, baking soda, and remaining 1/4 tsp salt. Add scallions, parsley, and buttermilk and stir to combine.
Drop dough by tablespoonfuls onto boiling chicken mixture to make 8 dumplings. Cover, reduce to a simmer, and cook 10 minutes, or until chicken and dumplings are cooked through.
CROCKPOT COUNTRY CHICKEN STEW WITH BASIL DUMPLINGS
12 small white onions
water
1 pound boneless skinless chicken thighs
1 pound bonless skinless chicken breasts halves
1/2 Tablespoon chopped fresh basil leaves
(or 1/2 teaspoon dried, crumbled)
salt and pepper to taste
1 large red bell pepper cut into 1" squares
4 cloves garlic - thinly sliced
2 cups canned chicken broth
1/3 cup dry white wine
2 Tablesppons all purpose flour
2 Tablespoon butter - room temperature
1 pound fres asparagus - cut into 1-1/2" lengths
DUMPLINGS:
1 cup buttermilk and baking mix
1/3 cup whole milk
1/4 cup chopped fresh basil leaves (or 1 Tablespoon dried, crumbled)
Using a sharp knife, make a small X in the root end of each onion. Bring a saucepan of water to boil. Add the onions, lower the heat, and simmer for 5 minutes. DRain and rinse under running cold water. Slip skins off onions.
Rinse chicken and pat dry. Quarter the thighs and chicken breast halves. Stir in basil and seaons with salt and pepper.
Put chicken pieces in a 3-1/2 quart or larger crockery slow-cooker. Top with onions, bell peppers, and garlic. Pour in stock, and wine. DO NOT sitr. Cover and cook on LOW for 6 - 8 hours or HIGH for 2 - 2-1/2 hours.
Stir the stew. If cooking on LOW, change setting to HIGH. In a small bowl, blend together the flour and butter. Stir into slow-cooker. cook, stirring until sauce begins to thicken, about 5 minutes. Stir in asparagus.
In medium bowl, combine dumpling ingredients until evenly moistened. Drop by Tablespoons onto hot stew in 6 small rounds. Cover and cook for another 25 to 30 minutes, until dumplings are cooked through. Serve immediately!
