Yosemite Chicken Stew with Cornmeal Dumplings Low Fat
Savor the cozy, comforting flavors of Yosemite Chicken Stew with Cornmeal Dumplings, a low-fat recipe that doesn’t skimp on heartiness or taste. This wholesome dish features tender bites of boneless, skinless chicken thighs nestled in a savory broth of sweet potatoes, carrots, celery, and a medley of aromatic herbs like thyme and oregano. Topped with fluffy, golden cornmeal dumplings made with low-fat buttermilk, this one-pot wonder is both nourishing and satisfying. Perfect for weeknight dinners, the stew is packed with healthy vegetables and protein while remaining light on calories. Easy to make and ready in just over an hour, it’s the ultimate comfort food with a healthy twist that your family will love. Garnish with fresh parsley for an extra burst of flavor and serve warm for a truly soul-soothing meal. Keywords: low-fat chicken stew, cornmeal dumplings recipe, healthy comfort food, easy chicken dinner ideas.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 medium sweet potatoes, peeled and diced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 cup frozen peas
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup low-fat buttermilk
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (optional garnish)
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium heat.
Cut the chicken thighs into bite-sized pieces, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and add them to the pot. Cook until lightly browned, about 5 minutes. Remove chicken and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté until softened, about 5 minutes.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Pour in the chicken broth and add the diced sweet potatoes, thyme, oregano, bay leaf, and the browned chicken. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
While the stew is simmering, make the cornmeal dumplings by combining the cornmeal, flour, baking powder, and 1/2 teaspoon of salt in a bowl.
Stir the buttermilk into the dry ingredients until just combined, being careful not to overmix.
After the stew has simmered for 20 minutes, gently stir in the frozen peas.
Drop spoonfuls of the dumpling batter on top of the simmering stew, ensuring they are spaced apart. Cover the pot and cook for 15 minutes without lifting the lid to allow the dumplings to steam and cook through.
Remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.6 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
