Chicken And Cornmeal Dumplings - cooking recipe

Ingredients

2 medium carrots, thinly sliced
1 stalk celery, thinly sliced
1/3 cup corn kernel (fresh or frozen)
1/2 medium onion, thinly sliced
2 garlic cloves, minced
1 teaspoon fresh rosemary, snipped or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
2 chicken thighs, skinned
1 cup reduced-sodium chicken broth
1/2 cup nonfat milk
1 tablespoon all-purpose flour
Cornmeal Dumplings
1/4 cup flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1 dash salt
1 egg white
1 tablespoon nonfat milk
1 tablespoon canola oil

Preparation

In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
Meanwhile In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.
If using low-heat setting, turn to high-heat setting (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. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
Using two spoons, drop Cornmeal Dumplings 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.).