Chicken and Cornmeal Dumplings
Ingredients
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Coarsely ground pepper (optional)
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1 tbsp. Canola oil
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1 tbsp. Fat-free milk
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1 Egg white
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Salt
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1/2 tsp. Baking powder
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1/4 cup Cornmeal
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1/4 cup Flour
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1/2 cup Fat-free milk
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1 cup Reduced-sodium chicken broth
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2 Chicken thighs, skinned
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1/4 tsp. Ground black pepper
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1 tsp. Chopped fresh rosemary
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2 cloves Garlic, minced
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1/2 Medium onion, thinly sliced
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1/3 cup Fresh or frozen corn kernels
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1 stalk Celery, thinly sliced
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2 Medium carrots, thinly sliced
Method
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01Combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper in a 1 1/2- or 2-quart slow cooker. Top with chicken. Pour broth over mixture in cooker.
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02Cover and cook on High for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
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03If 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 the mixture in cooker. Combine milk and flour in a small bowl; mix until smooth. Stir into mixture in cooker.
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04Prepare 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.
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05Using 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.
