Description
You might call it a casserole, but it’s “hot dish” where I grew up! No matter what you call it, these chicken and dumplings are pure comfort food, made AIP-compliant!
Ingredients
Scale
- 1 whole chicken
- salt
- apple cider vinegar
- 2 bay leaves
- water
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 4 medium carrots, cut into 1/4 inch coins
- 2 celery ribs, diced
- 1/4 cup cassava flour
- 2 teaspoons dried thyme (divided)
- 2 teaspoons dried sage (divided)
- 1/2 cup coconut flour
- 1/2 cup arrowroot starch
- 1/2 teaspoon baking soda
- 1/3 cup lard or palm shortening
- 1 cup warm water
- 1/2 teaspoon garlic powder
Instructions
- In large pot or Dutch oven, place chicken, 1 tablespoon salt, 1 tablespoon apple cider vinegar, bay leaves, and enough water to cover the chicken completely.
- Bring to low boil, then reduce to simmer and cover. Cook for 90 minutes.
- Remove chicken and allow it to cool enough that you can easily handle it.
- Discard the bay leaves and reserve 4 cups of the cooking water for this recipe. Save the remaining cooking water to be used as a broth in other recipes.
- Remove meat from the chicken carcass and chop or shred into bite sized pieces.
- Heat coconut oil in now empty pot over medium heat. Add onions, carrots, and celery and cook for about 5 minutes, or until onions have become translucent and carrots are beginning to soften. Add cassava flour and cook until it has browned slightly, another 2-3 minutes, stirring the whole time.
- Add 4 cups of reserved cooking liquid and cook until sauce is thick and slightly reduced and carrots are quite soft, about 5 minutes.
- Add 1 teaspoon thyme and 1 teaspoon sage. Add cooked chicken.
- Taste and salt as desired.
- Pour into a 2-3 quart casserole dish.
- Preheat oven to 375° F.
- In a medium bowl, mix coconut flour, arrowroot starch, baking soda, 1/2 teaspoon salt, lard or palm shortening, water, and 1 teaspoon thyme, 1 teaspoon sage, garlic powder, and 1/2 teaspoon apple cider vinegar. Use your hands to need into a thick batter.
- Form batter into 15-18 small dumplings, dropping them onto the top of the hot chicken mixture as you go. A scoop like the kind you would use for cookie making works well, or just use a tablespoon.
- Place in oven and bake for 40 minutes, or until filling is bubbling and dumplings are cooked through and slightly browned on top.
- Serve hot.
- Prep Time: 2 hours 30 mins
- Cook Time: 40 mins
- Category: Entree
- Cuisine: American