Best Yosemite Chicken Stew With Cornmeal Dumplings Low Fat Recipes

CHICKEN AND CORNMEAL DUMPLINGS

Steps:

• Saute the onion in the olive oil for 2 minutes. Add the garlic; cook 2.
• minutes longer. Stir in the carrots, parsnip, turnips, thyme, and stock.
• Heat to boiling. Reduce the heat, add the chicken to the pan, cover and cook.
• over medium-low heat 30 minutes.
• Meanwhile, make the dumplings. Combine the cornmeal, flour, baking powder.
• and salt in a large bowl. Mix well and stir in the egg, milk and mustard.
• Mix well.
• After the chicken has cooked for 15 minutes, spoon the dumpling batter over.
• the stew in large spoonfuls. Cook, covered, until just firm, about 15.
• minutes.

CHICKEN STEW WITH CORNMEAL DUMPLINGS

Steps:

• In a wide, deep pot, combine the chicken, stock and bay leaf- bring to a boil then reduce the heat to medium, cover the pot and simmer for 15 minutes.
• Skim the broth of any fat.
• Stir in the celery, carrots, onion and thyme.
• Contine to simmer over medium heat, partially covered, until the vegetables are tender (about 15 minutes).
• Stir in the kale.
• Season to taste with salt and pepper.
• Dumplings: Mix the dry ingredients together, then cut in the butter until the mixture is crumbly (a food processor makes this really easy).
• Add the milk and mix just until combined.
• Drop tablespoons of the dumpling batter in clumps over the top of the stew.
• Discard the bay leaf and thyme sprigs and serve.

CORNMEAL DUMPLINGS

Steps:

• Combine dry ingredients.
• Cut in butter (using fingers or pastry blender) until mixture resembles coarse meal.
• Add milk and stir.
• Drop dough by spoonful (6) into stew.
• Cover and simmer about 18 minutes or until dumplings are firm to the touch.

CROCK POT CHICKEN STEW WITH CHEDDAR CORNMEAL DUMPLINGS

Steps:

• In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
• Place chicken on top of the vegetables.
• In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
• Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
• Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
• In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
• Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not life cover during cooking.

CROCK POT APPLE CHICKEN STEW (LOW FAT)

Steps:

• In a slow cooker, layer potatoes, carrots, onion and celery.
• Combine salt, thyme, pepper and caraway; sprinkle half over veggies.
• In a skillet, saute the chicken cubes in oil, until browned; transfer to a slow cooker.
• Top with apple.
• Combine the apple cider and vinegar; pour over chicken and apple.
• Sprinkle with remaining salt mixture.
• Top with bay leaf.
• Cover, and cook on high for 4-5 hours, or until veggies are tender, and chicken is cooked.
• Remove the bay leaf.
• Stir before serving.