AIP Chicken and Dumplings
Author: Kelsey McReynolds
Recipe type: Dinner
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6-8 Servings
- 2 large chicken breasts
- 1½ quarts chicken bone broth (broth will do just the same)
- 2 cups water
- 2 bay leaves
- 3 carrots, finely chopped
- 3 celery stalks, finely chopped
- 1 teaspoon salt
- 1 teaspoon rosemary, chopped
- 3 cloves garlic, minced
- ½ large shallot, finely chopped
- ¼ cup cassava flour
- ¼ cup avocado oil
- 1 cup coconut milk
- ⅛ cup parsley, chopped
- Dumplings:
- 1 cup cassava flour
- 1 cup cauliflower, boiled and mashed
- In a large stock pot, add broth, water, chicken, salt and bay leaves. Boil for 15-20 min or until chicken is done.
- Remove the chicken and bay leaves, discard bay leaves and shred chicken. Set aside.
- Add carrots and celery to the pot and boil for about 8-10 min.
- In a medium-sized bowl, add cauliflower and 1 cup cassava flour. Mix until all ingredients are combined. Kneed with hands into a large ball.
- Flatten the dough into 1 centimeter thickness with a rolling pin between 2 pieces of light floured parchment paper.
- Cut dumplings into 2 inch by 3 centimeter rectangles with a pizza cutter or knife. Set aside.
- In a saucepan on medium heat, saute rosemary, garlic, and shallots in about 1 tablespoon of the avocado oil.
- Once the garlic begins to brown, add remaining oil and ¼ cup cassava flour to create a roux.
- Continue to stir roux until the color begins to darken slightly and a nutty aroma is released.
- Add a cup or more of the cooked broth to the saucepan and reduce to low. Stir until mixture is combined into a thick slurry.
- Add roux, chicken, and coconut milk to the pot of broth and vegetables.
- Bring to a boil once again and add dumplings one by one, gently stirring occasionally until dumplings are cooked.
- Top with fresh parsley and serve.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/aip-chicken-and-dumplings/
3.5.3229