Ingredients for Chicken And Cornmeal Dumplings
- 1 tablespoon olive oil
- 2 skinless boneless chicken breasts (about 1 pound)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 large parsnip, diced
- 2 medium turnips, peeled and diced
- 1 teaspoon dried thyme
- 4 cups chicken broth
- salt and pepper, to taste
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup nonfat milk
- 1 tablespoon Dijon mustard
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How to Make Chicken And Cornmeal Dumplings
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 2 minutes, until softened.
- Add minced garlic and cook for 1 minute more, until fragrant.
- Stir in the diced carrots, parsnip, and turnips. Cook for 2-3 minutes, stirring occasionally.
- Add thyme and chicken stock. Bring to a boil.
- Reduce heat to low, add chicken pieces, cover, and simmer for 30 minutes, or until chicken is cooked through.
- While the chicken simmers, prepare the dumplings: In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk together egg, milk, and Dijon mustard.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- After the chicken has simmered for 20 minutes, drop spoonfuls of the dumpling batter onto the top of the stew.
- Cover the pot and cook for 10-15 minutes, or until the dumplings are cooked through and fluffy.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
17g
Fat
22g
Carbs
8g
