Newlywed in the Kitchen Recipe #12: Rosemary Chicken and Cornbread Dumplings

This is a recipe that I made a few times while single and I have to admit, I wasn't really quite sure what The Boy from Texas would think about it.  There is no beef, no potatoes it's healthy, and it came from Diabetic Living.  Well, happy to report, he approves!  I, however, failed to take a picture.   Maybe next time.

The Boy from Texas Rating:  4

The Boy from Texas Comments:  (1) We're eating what?  (2)  This is actually pretty good.  I'd eat it again.

Chicken and Cornmeal Dumplings

2 carrots, thinly sliced
1 stalk celery, thinly sliced
1/3 C corn kernals (fresh or frozen)
1/2 medium onion, thinly sliced  {You know I don't use onions.}
2 cloves minced garlic
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon ground black pepper
2 chicken thighs  {I don't care for dark meat, I use two chicken breasts.}
1 cup chicken broth
1/2 cup fat free milk
1 tablespoon flour
1 batch cornmeal dumplings (see below)

Combine first 9 ingredients (through chicken broth on the list) in the crock pot.  Cook on low for 7-8 hours or on high for 3-4 hours.

After cooking, remove chicken to cutting board and chop, return to crock pot.

In small bowl, mix milk and flour, stir into the crock pot mixture.

Drop cornmeal dumping dough into mounds on top of crock pot mixture.  Cover and cook for 20-25 minutes or until a toothpick inserted comes out clean.


Cornmeal dumpings
1/4 cup flour
1/4 cup cornmeal
1/2 teaspoon banking powder
Dash of salt
1 egg white
1 tablespoon milk
1 tablespoon canola oil

In medium bowl, mix flower, cornmeal, baking powder, salt.  In small bowl, mix egg white, milk, and oil.  Add egg mixture to flour mixture, stir until moistened.