Nutrition Facts

Serving Size1¼ cup stew with 2 dumplings
Total Fat5 g
Saturated Fat1 g
Cholesterol43 mg
Sodium471 mg

Servings and Times


Ingredients and Preparation

Skinless, boneless chicken meat, cut into 1-inch cubes1 pound
Onion, coarsely chopped½ cup
Medium carrot, peeled and thinly sliced1
Celery, thinly sliced1 stalk
Salt¼ teaspoon
Black pepper to taste
Ground cloves1 pinch
Bay leaf1
Water3 cups
Cornstarch1 teaspoon
Dried basil1 teaspoon
(10 ounces) frozen peas1 package
Yellow corn meal1 cup
Sifted all-purpose flour¾ cup
Baking powder2 teaspoons
Salt½ teaspoon
Low-fat (1%) milk1 cup
Vegetable oil1 tablespoon
  1. Directions
  2. 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.
  3. Remove chicken and vegetables from broth. Strain broth.
  4. Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.
  5. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid.
  6. Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.
  7. Add basil, peas, and reserved vegetables to sauce; stir to combine.
  8. Add chicken and heat slowly to boiling while preparing corn meal dumplings.
  1. Directions
  2. Sift together corn meal, flour, baking powder, and salt into a large mixing bowl.
  3. 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.
  4. 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.