Adapted from the American Heart Association Cookbook. I'd add some
vegetables, potatoes, carrots, green beans, before I'd call this "stew".
But the basics are he

4 boneless, skinless chicken breast halves (about 2-1/2 lbs.)
4-1/2 c. water
1 bay leaf
1 tsp. dried basil, crumbled
1 tsp. dried oregano, crumbled
1/4 tsp. salt
1/4 tsp. dried sage
1/4 tsp. pepper

For the Dumplings:

1/2 c. all purpose flour
1/3 c. cornmeal
1/4 c. snipped fresh parsley
1-1/2 tsp. baking powder
1/4 tsp. salt
Dash of white pepper
1 egg
1 cup nonfat milk

In a dutch oven, combine the stew ingredients. Bring to a boil over
medium-high heat. Reduce heat and simmer for about 20 minutes until chicken
is cooked.

Prepare the dumplings. Drop by teaspoonfuls into hot simmering broth. Cook
10 minutes uncovered then 10 minutes covered.

Jill

On Tue, 17 Jan 2012 08:06:25 -0500, "jmcquown" >
wrote:

> Adapted from the American Heart Association Cookbook. I'd add some
> vegetables, potatoes, carrots, green beans, before I'd call this "stew".
> But the basics are he
>
<snip>
>
> For the Dumplings:
>
> 1/2 c. all purpose flour
> 1/3 c. cornmeal
> 1/4 c. snipped fresh parsley
> 1-1/2 tsp. baking powder
> 1/4 tsp. salt
> Dash of white pepper
> 1 egg
> 1 cup nonfat milk
>
> In a dutch oven, combine the stew ingredients. Bring to a boil over
> medium-high heat. Reduce heat and simmer for about 20 minutes until chicken
> is cooked.
>
> Prepare the dumplings. Drop by teaspoonfuls into hot simmering broth. Cook
> 10 minutes uncovered then 10 minutes covered.
>
Oh, that sounds really good... snipped and saved for the next time I
make chicken and dumplings. Yum.

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Jan 17, 5:06*am, "jmcquown" > wrote:
> Adapted from the American Heart Association Cookbook.

In ofther words, not written by cooks nor anyone interested in the
pleasures of food.

> But the basics are he
>
> 4 boneless, skinless chicken breast halves (about 2-1/2 lbs.)

The basics are decidedly not here. No bone, no skin means no flavor,
no mouthfeel.

> 4-1/2 c. water
> 1 bay leaf
> 1 tsp. dried basil, crumbled
> 1 tsp. dried oregano, crumbled
> 1/4 tsp. salt
> 1/4 tsp. dried sage
> 1/4 tsp. pepper

A handful of dried herbs has no chance of making up for all that's
missing. I understand why the AHA wants to promote low fat eating but
where it doesn't fit, like here, they shouldn't try to force it. Just
move on to something where your boneless, skinless thing has a chance
of working. Not stew.
>
> For the Dumplings:
>
> 1/2 c. all purpose flour
> 1/3 c. cornmeal
> 1/4 c. snipped fresh parsley
> 1-1/2 tsp. baking powder

.....this sounds more interesting. If they allow themselves an egg
here why don't they allow some chicken bones?''' -aem

On Tue, 17 Jan 2012 10:23:26 -0800 (PST), aem >
wrote:

> ....this sounds more interesting. If they allow themselves an egg
> here why don't they allow some chicken bones?'''

Because most people don't want to deal with them. I debone mine and
save the bones to make stock.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Tue, 17 Jan 2012 19:06:12 -0800 in rec.food.cooking, sf
> wrote,
>On Tue, 17 Jan 2012 10:23:26 -0800 (PST), aem >
>wrote:
>
>> ....this sounds more interesting. If they allow themselves an egg
>> here why don't they allow some chicken bones?'''
>
>Because most people don't want to deal with them. I debone mine and
>save the bones to make stock.

If you sub that stock for the water in the earlier recipe then you will
be getting somewhere.

On Wed, 18 Jan 2012 10:20:09 -0800, David Harmon >
wrote:

> On Tue, 17 Jan 2012 19:06:12 -0800 in rec.food.cooking, sf
> > wrote,
> >On Tue, 17 Jan 2012 10:23:26 -0800 (PST), aem >
> >wrote:
> >
> >> ....this sounds more interesting. If they allow themselves an egg
> >> here why don't they allow some chicken bones?'''
> >
> >Because most people don't want to deal with them. I debone mine and
> >save the bones to make stock.
>
> If you sub that stock for the water in the earlier recipe then you will
> be getting somewhere.

There ya go!
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf wrote:

> Oh, that sounds really good... snipped and saved for the next time I make
> chicken and dumplings. Yum.

The problem would lie in the utter lack of chicken flavor, due to the use of
boneless skinless chicken breasts.

Bob

On Wed, 18 Jan 2012 20:32:02 -0800, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> > Oh, that sounds really good... snipped and saved for the next time I make
> > chicken and dumplings. Yum.
>
> The problem would lie in the utter lack of chicken flavor, due to the use of
> boneless skinless chicken breasts.
>

Didn't you notice the judicious snipping? I was talking about the
cornmeal dumplings; which I'd make with *my* version of chicken stew.

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sf wrote:

>>> Oh, that sounds really good... snipped and saved for the next time I
>>> make chicken and dumplings. Yum.
>>
>> The problem would lie in the utter lack of chicken flavor, due to the use
>> of boneless skinless chicken breasts.
>>
>
> Didn't you notice the judicious snipping? I was talking about the
> cornmeal dumplings; which I'd make with *my* version of chicken stew.

Ah, okay. That would certainly be a step up from the recipe Jill pasted.

Bob

"sf" > wrote in message
...
> On Wed, 18 Jan 2012 20:32:02 -0800, "Bob Terwilliger"
> > wrote:
>
>> sf wrote:
>>
>> > Oh, that sounds really good... snipped and saved for the next time I
>> > make
>> > chicken and dumplings. Yum.
>>
>> The problem would lie in the utter lack of chicken flavor, due to the use
>> of
>> boneless skinless chicken breasts.
>>
>
> Didn't you notice the judicious snipping? I was talking about the
> cornmeal dumplings; which I'd make with *my* version of chicken stew.
>
I was merely quoting the recipe as printed in the book. It *is* from the
American Heart Association cookbook, after all. I'm not overly fond of
boneless skinless chicken breast halves myself. But hey, it was taken from
the American Heart Association cookbook so they're trying to stay as lean as
possible.

When I make chicken stew I use chicken leg quarters. I like a little more
texture than regular flour dumplings, which is why the addition of cornmeal
got my attention. I did fairly well cobbling some together last year but
it's nice to find a published recipe. I've tried it, it was very tasty.

Jill

On Thu, 19 Jan 2012 08:32:34 -0500, "jmcquown" >
wrote:

> I was merely quoting the recipe as printed in the book. It *is* from the
> American Heart Association cookbook, after all. I'm not overly fond of
> boneless skinless chicken breast halves myself. But hey, it was taken from
> the American Heart Association cookbook so they're trying to stay as lean as
> possible.

I understand! I liked the idea of cornmeal dumplings with chicken
stew. I didn't even know there *was* such a thing as cornmeal
dumplings before you posted it. Not even sure if I'll follow that
particular recipe since it doesn't contain fat, but *I like the idea*.

--

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"sf" > wrote in message
...
> On Thu, 19 Jan 2012 08:32:34 -0500, "jmcquown" >
> wrote:
>
>> I was merely quoting the recipe as printed in the book.
>
(snipped self)

> I understand! I liked the idea of cornmeal dumplings with chicken
> stew. I didn't even know there *was* such a thing as cornmeal
> dumplings before you posted it. Not even sure if I'll follow that
> particular recipe since it doesn't contain fat, but *I like the idea*.
>
> --
So add some fat! A tablespoonful of shortening or lard or whatever. LOL I
was quite pleased pleased by the extra rich texture the addition of cornmeal
added to the dumplings. Maybe I've just lived in the south too long

Jill

On Thu, 19 Jan 2012 18:20:47 -0500, "jmcquown" >
wrote:
>
> "sf" > wrote in message
> ...
>
> > I understand! I liked the idea of cornmeal dumplings with chicken
> > stew. I didn't even know there *was* such a thing as cornmeal
> > dumplings before you posted it. Not even sure if I'll follow that
> > particular recipe since it doesn't contain fat, but *I like the idea*.
> >
> > --
> So add some fat! A tablespoonful of shortening or lard or whatever. LOL I
> was quite pleased pleased by the extra rich texture the addition of cornmeal
> added to the dumplings. Maybe I've just lived in the south too long
>
I made biscuits tonight for chicken (which was actually turkey) &
biscuits and the fat used was oil instead of a solid. I cut down the
recipe by a third, so I had to guess/approximate measures (like two
thirds of half a cup) but the biscuits turned out pretty good
considering I don't make biscuits more than once every few years and
the different kind of "fat" that was used.


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