Chicken & Cornmeal Dumplings

Ingredients

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  ⅓ cup kernels or 55g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 cloves, minced or 6g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Pepper

  Spices, black

  1 tsp or 2g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  100g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Cornmeal

  Whole-grain, yellow

  ¼ cup or 31g

• Salt

  Table

  1 dash or 0.4g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Canola oil

  1 tbsp or 14g

• Nonfat milk

  Fluid, with added vitamin a and vitamin d (fat free or skim)

  ½ cup or 123g

• Nonfat milk

  Fluid, with added vitamin a and vitamin d (fat free or skim)

  1 tbsp or 15g

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. 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. 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. 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. 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.

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• Chili with Cornbread Dumplings
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