Chicken Stew and Dumplings
Chicken stew and dumplings might actually be the ultimate in comfort food. If you want a good for you meal on the table for the family give this a go.
Chicken And Dumplings Recipe
500g chicken breast, cubed
3 tbsp. coconut oil
1 onions, chopped
2 garlic cloves, minced
1/4 cup tapioca flour
2 cups chicken broth
2 carrots, chopped
2 celery stalks, chopped
3 portabella mushrooms, sliced
1/2 cup coconut cream
2 spring onions, sliced
Salt and pepper to taste
1/2 tsp. Italian seasoning
1/3 cup buckwheat flour
1/3 cup coconut flour
1/2 tsp baking powder
1/4 cup coconut cream
2 tbsp coconut oil, softened
5 egg whites
Place a large saucepan or Dutch oven over a medium heat, melt the coconut oil.
Add in half of the chicken pieces and cook until golden brown on all sides. When golden brown remove from the pan and put to one side. Cook the other half of the chicken until golden brown and put it with the other chicken to rest.
Add the onions to the pan the chicken was cooked in, you may need to add more coconut oil.
Sautee the onions, when they begin to brown add in the garlic and cook for 2 minutes.
Have the chicken broth warm and ready to use.
Add tapioca flour to pan and stir well to coat bottom of pan and onions
Slowly pour in the chicken broth and whisk together the stock and the onions, be sure to scrape the bottom of the pan as you are whisking to get all of the flour and flavours from the pan.
Once all of the stock has been whisked in add in the vegetables and chicken to the pan.
Season and add in the Italian seasoning.
Bring the liquid up to a gentle simmer then cover the pan, you want the heat low but the liquid should still be simmering.
Cook for 20-30minutes, this will depend on how large your vegetables are.
While the stew is simmering you can make the dumplings.
Preheat the oven to 200 degrees C/ 400 degrees F.
Line a baking sheet with baking paper.
In a large bowl mix together the buckwheat flour, coconut flour and baking powder.
Mix in ¼ cup of coconut cream and the softened coconut oil, you should end up with a crumbly mix
In a separate bowl, beat the egg whites until stiff peaks form.
Fold the egg whites into the flour mixture, this takes a little time but you should end up with a wet looking mixture.
Using a spoon divide the mixture into 12 portions onto the baking sheet.
Bake for 12-15 minutes, or until the dumplings are golden.
Once the dumplings are cooked
Stir in the remaining coconut cream and spring onions into the stew and take it off the heat.
Add the dumplings to the pan and serve.