Sunday, November 24, 2013
Paleo Chicken & Dumplings
We lost power a few times today due to crazy winds, so I got to making dinner early just so I wouldn't risk cooking my candlelight. I definitely think this is a dish that benefits from having time to sit; when I reheated it at mealtime the filling had thickened nicely and really developed its flavor.
I experimented with a coconut flour biscuit topping for this one, which is what you can see in the photo. I'm going to share my go-to almond flour recipe, though, as I wasn't thrilled with the nut-free one. I find that sometimes coconut flour baked goods have a natural sweetness that doesn't always pair up with certain savory flavors (at least in my opinion).
Paleo Chicken & Dumpling Casserole
2 tbs. coconut or olive oil
1.5 lbs. chicken breast or thigh, cut into chunks
salt & pepper, to taste
3 carrots, sliced
3 celery stalks, sliced
1 large yellow onion, chopped
2 tsp. garlic powder
2 cups organic chicken broth
2 tsp. minced fresh thyme
1 cup coconut milk
Heat 1 tbs. oil in a large oven-proof Dutch oven. Add chicken and cook for 5 minutes over medium heat, until browned (doesn't have to be cooked all the way through). While cooking season with salt and pepper Set aside.
Heat remaining oil and add carrots, celery, onion and garlic powder to pot. Stir and cook over medium heat until softened, about 5 minutes. Season to taste with salt and pepper.
Add chicken back to pot along with chicken broth and thyme. Bring to a boil, then lower heat. Stir in coconut milk and simmer for 20 minutes.
While chicken is simmering, preheat oven to 400 and make dumpling dough.
1 1/2 cups almond flour
1 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. raw honey (optional)
1/2 tbs. olive oil
1 beaten egg
Mix all dumpling ingredients in a large bowl. The batter is easiest to mix by using your hands to knead it a bit.
After chicken mixture has simmered, drop dough in biscuit-sized shapes** all over the top. Place in oven and bake for 30 minutes or until crust has browned.
**if you want to create a proper pot pie instead of dumplings, you can roll the dough out on a Silpat or wax paper and then use it to top the Dutch oven. I prefer the lower maintenance method, but rolling it out will obviously yield a more polished end product.