Ingredients in Stew:
1/2 cup onion, coarsely chopped
2 medium carrots, peeled, thinly sliced
3 stalks celery, sliced
1/4 teaspoon salt
to taste black pepper
1 pinch ground cloves
1 bay leaf
3 cups water
1 teaspoon cornstarch
8 brussel sprouts (I know, weird, but they worked)
1 teaspoon dried basil
Ingredients in Dumplings
1 cup yellow cornmeal
3/4 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup lowfat milk
1 Tablespoon olive oil
1 Tablespoon honey
First, I added all of the ingredients from the chicken through the water to a sauce pan. I brought the mixture to a boil. Then, I reduced the heat to a simmer for 30 minutes. Then, I skimmed for fat. Next, I added the cornstarch to 1 cup of the cooled broth (which I don't think I cooled long enough). I added this back to the stew. Then, I added the basil and brussel sprouts and heated the stew slowly up to a boil while making the dumplings.
Overall, I liked the cornmeal dumplings. They were different, but tasty. I do think that they needed the honey--which was omitted from the original recipe. There was something off about the stew. I am used to chicken and dumplings having cream in the stew so, maybe that is what was off. Next time, I will trying adding some milk.
I don't eat chicken but I am going to save this dumpling recipe. It looks great!
ReplyDeleteLooks delicious! I will definitely be making this for dinner soon. Following you back from Our Lovely Life :)
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