Friday, March 2, 2012

Chicken and Dumplings

This used to be one of my signature dishes that I loved to make! With a lot of brainstorming I came up with Paleo Chicken and Dumplings! Sure, it a pretty time-consuming recipe but it's the weekend and what else are you going to do? It will be worth the effort!


Chicken and Dumplings
Paleo Chicken and Dumplings

Dumplings:
4 Cups almond flour
1/2 Cup coconut flour
4 eggs
2 Tbs. softened Grass-Fed butter
1 tsp. baking powder
1 tsp. sea salt

Stew:
1 whole chicken
2 1/2 qts. water
1 1/2 Cups chicken broth
1 1/2 onion
5 celery stalks
1/8 Cup garlic powder
1/8 Cup pepper
1 T salt
1 T curry powder
3 bay leaves*
21 oz. cream of chicken soup


Dumplings:
Combine all wet ingredients in a mixer and mix until eggs are beat. Then add baking powder, salt, and 3 cups of flour to the mixer and combine with wet ingredients. Then add in the rest of the flour and mix again. I find that it mixes more evenly this way. Remove dough from mixer and put on a flour-ed counter top (Silpats are awesome for this, thanks Ryan!) and knead by hand. Wrap in plastic wrap and put in refrigerator until it's needed. It is easier to make the dumplings with cold dough. When kneading, you may have to sprinkle in a little more flour if the dough is too sticky.

Stew:
Boil chicken and bay leaves in the water and broth. Cook on high heat for 45-60 minutes. While chicken cooks, add veggies to food processor and puree almost to a soupy consistency. Remove chicken from the pot and add veggies and seasoning to the broth. Reduce to medium heat. When chicken has cooled, de-bone and shred and add back to the pot with cream of chicken soup. Reduce heat slightly. The trick is to cook it down. Let cook about 45 mins, stirring frequently, careful not to let the bottom scorch. Take dumplings out of fridge and roll them out the best you can, about 1/4 of an inch thick.  They will be sticky so it's tough to roll out. Cut into 1 inch pieces** and drop into the pot. You want the dumplings to drop below the surface of the stew. Rock or shake the pot if you have to. I used half my dough and froze the rest. Cook about 30-45 minutes, stirring VERY gently. Then it's ready to go!

* As always, DO NOT EAT BAY LEAVES.
**I like all different size dumplings, whatever you prefer is fine. If the Dumplings are to small they will fall apart.

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4 comments:

  1. When I told Caleb about this newest recipe, he was THRILLED! Can't wait to try it!!

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  2. Good! I have a ver special place in my heart for this dish!

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  3. And it is yuuuuuummmmyy!

    ReplyDelete