chicken-cornmeal-dumplings

Winter Best Food

Chicken & Cornmeal Dumplings

This version of chicken and dumplings provides plenty of vegetables with 5 grams of fiber per serving. Dumplings are made with 1 part flour and 1 part cornmeal to make them standout from a traditional flour dumpling. This hearty dinner option is the perfect comfort meal.

Ingredients

  • 2 medium carrots, thinly sliced
  • 1 stalk celery, thinly sliced
  • ⅓ cup fresh or frozen corn kernels
  • 1/2 of a medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • ¼ teaspoon ground black pepper
  • 2 chicken thighs, skinned
  • 1 cup reduced-sodium chicken broth
  • ½ cup fat-free milk
  • 1 tablespoon all-purpose flour
  • ¼ cup flour
  • ¼ cup cornmeal
  • ½ teaspoon baking powder
  • Dash of salt
  • 1 egg white
  • 1 tablespoon fat-free milk
  • 1 tablespoon canola oil
  • 1 Coarsely ground pepper

Directions

  1. Combine carrots, celery, corn, onion, garlic, rosemary and 1/4 teaspoon pepper in a 1 1/2- or 2-quart slow cooker (see Tip). Top with chicken. Pour broth over mixture in cooker.

  2. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.

  3. If using Low, turn to High (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. Combine milk and flour in a small bowl; mix until smooth. Stir into mixture in cooker.

  4. Prepare dumpling dough: Stir together 1/4 cup flour, 1/4 cup cornmeal, 1/2 teaspoon baking powder and dash salt in a medium bowl. Combine 1 egg white, 1 tablespoon fat-free milk and 1 tablespoon canola oil in a small bowl. Add egg mixture to flour mixture; stir just until moistened.

  5. Using two spoons, drop dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarse pepper.