Chicken & Dumpling Bake - AIP, Paleo, low-FODMAP option

• Meat

  • 1 lb Chicken, skinless boneless

• Produce

  • 1 heaping cup Baby carrots
  • 1 lb Butternut squash
  • 1/4 tsp Garlic powder
  • 1 tbsp Herbes de provence
  • 2 Leeks

• Canned Goods

  • 2 cups Bone broth
  • 1/3 cup Coconut milk
  • 1 Stew

• Condiments

  • 1 tsp Maple syrup

• Pasta & Grains

  • 1 Dumplings

• Baking & Spices

  • 12 1/4 tbsp Arrowroot starch
  • 1/2 tsp Baking soda
  • 1/3 cup Coconut flour
  • 1/2 tsp Cream of tartar
  • 1 Himalayan salt
  • 1/2 tsp Himalayan salt
  • 3/8 cup Lard
  • 2 tbsp Pastured lard or tallow

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Desserts

  • 2 tbsp Gelatin

• Liquids

  • 3 tbsp Water, filtered
  • 1/4 cup Water
  • 1/4 cup Water, HOT

Found on theunskilledcavewoman.com

Description

Ingredients

• STEW
• 2 Tb Pastured lard or tallow, or Refined coconut oil
• 1 lb Chicken, boneless skinless
• 1 Tb Herbes de Provence
• 1/4 tsp Garlic powder (for low-FODMAP, omit)
• 1 lb Butternut squash, cubed (for low-FODMAP, use Kabocha or Acorn squash)
• 2 Leeks, halved and sliced, washed very well (for low-FODMAP, use only green parts)
• 1 heaping cup Baby carrots
• Himalayan salt, to taste
• 2 cups Bone broth, chicken
• 1.5 Tb Arrowroot starch
• 3 Tb Water, filtered
• DUMPLINGS
• 2/3 cup Arrowroot starch
• 1/3 cup Coconut flour(for low-FODMAP, use if you can tolerate -or-replace with 1/4 cup arrowroot starch *this will make for a denser dumpling*)
• 1/2 tsp Himalayan salt
• 1/4 cup + 1/8 cup Lard, pastured, melted and cooled
• 1/3 cup Coconut milk
• 1 tsp Maple syrup (omit for low-FODMAP)
• 1/2 tsp Baking soda
• 1 tsp Apple cider vinegar
• 2 Tb Gelatin, pastured
• 1/4 cup room-temp water
• 1/4 cup hot water
• 1/2 tsp Cream of tartar

Directions

• STEW Preheat oven to 375 F. Line a large jelly roll pan with unbleached parchment paper. Grease with cooking fat of choice. Place chicken pieces on 1/4 of prepared pan. Season with herbs and garlic powder. Place squash, then leeks, then carrots on remaining sections of pan. Season everything with Himalayan salt to taste. Bake for 25 minutes, or until center of chicken reaches 165 F, and vegetables are more tender than crisp. Meanwhile, add bone broth to a medium stainless pot. While broth comes to a gentle simmer over medium heat, whisk together 2 Tb arrowroot starch and water in a small bowl. Whisk this slurry into the simmering broth, and whisk for 1 minute. Season gravy to taste with salt, remove from heat. When chicken is cooled, tear into chunks, toss with vegetables, and place in a prepared 3 qt glass baking dish. Pour gravy over the top evenly and set aside while you make the dumpling batter. DUMPLINGS Melt lard and set aside to cool slightly. In a mixing bowl, dissolve gelatin in the room temperature water, allow to sit for a moment to bloom. Mix dry ingredients together in a large bowl. Using a fork, cut in the melted lard until it just starts to come together. Go back to the bloomed gelatin. Add the hot water, and beat til dissolved. Add in cream of tartar, and beat with hand-mixer on high for 2-5 minutes or until very frothy and medium-stuff peaks have formed. Pour coconut milk, maple syrup and vinegar into the center of the dry mixture. Mix until just incorporated. Now gently fold in the gelatin-fluff. Scoop this mixture in a single layer over the stew using a mini-cookie scoop. Bake for 20-25 minutes or until the tops of the dumplings have turned a gentle golden brown.