My dear friends…

Yes.  Your eyes do not deceive you.  This here is a pot of proper comfort chicken ‘n dumplings, totally primal-friendly.  Even Granny would be proud of this one.

Here is the un-recipe (I’m so sorry, I rarely stop to write anything down while I’m cooking, so consider un-recipes more of a guideline than a true recipe):

Chicken Stew with Dumplings That’s So Good Everyone Will Gobble It Up

serves approx 4, with leftovers for lunch the next day.


For the stew:

cooked chicken (I used five boneless, skinless thighs, baked in the oven with a little salt and cayenne for about 40 minutes), diced

cut up vegetables of your choosing- for this, I used 2 carrots, 4 parsnips, 1 sweet potato, 3 onions, and 4 ribs of celery

4 cloves garlic

arrowroot powder (about three tablespoons)

coconut flour (about a tablespoon)

1 quart mason jar of homemade chicken stock, plus extra water if needed

salt, pepper, rosemary, thyme, all to taste

For the dumplings (or, if you prefer, as I do, dumplin’s):

2 cups almond flour (I used almond meal from Trader Joe’s, cause that’s all I have at the moment)

1/4 cup arrowroot powder

1/2 tsp salt

1 1/2 tsp baking powder

2 TBS grassfed butter, or solid fat of choice, cold, cut into small pieces

2 eggs

a glug (maybe 1/4 cup, probably a little less) almond milk

Step one: Make the stew.  Stew it up right.

Turn the oven on to 425 degrees.  In a large dutch oven, saute your onions and celery until translucent.  Add the rest of the veg and the garlic and cook a few minutes, until the garlic is fragrant. Do not, under any circumstances, let your garlic brown.  Keep stirring!  You can do it!  Next, add in your spices.  Then, sprinkle the arrowroot powder and the coconut flour over the vegetables, and stir to coat.  Quickly stir in your chicken stock, and extra water if it all seems too gloopy.  Let this yum cook for another 5 minutes or so, at a gentle bubble- medium heat, stirring all the while.  Add in your chicken.  Make your dumplings in between stirs.  Bring the stew pot up to a boil.

Step two: Make the dumplings.  Dump the dump(get it?)lings in.

Mix the flours, salt, and baking powder.  Cut in the butter with a fancy schmancy pastry cutter, or your hands.  Add in your eggs and milk, and beat gently with a fork until uniform.  Once your stew is really serious about its boil, drop the dumpling batter on top in tablespoonfulls.  I used a one tablespoon measure cookie scoop, which worked best.  This batter is very soft- you can’t mold it with your hands before dropping it in, but have faith.  It will all be fine in the end.

Step three: Bake it all up for baby and me!

I don’t have a baby, but if I did, I would feed this to it.  Just sayin.

Pop the be-dumpled pot, uncovered, into that piping hot oven.  Let it bake and firm up those dumplings for about 20 minutes.  Let it stand outside the oven for at least 10 minutes to avoid giving your family third degree burns in their mouths.  If you skip this last step, I’m afraid they will still be able to sass you.  Ask me how I know.

Step four: FEAST LIKE IT’S 1999!

Or, uh… 2099?

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