Tuesday, February 21, 2017

Chicken Stew with Dumplings Phase 1

I have an addiction to Food Network. I love watching my favorite chefs cook and 99% of the time, I am in the kitchen within minutes, making my version of a dish I watched them make. Today, I was watching Ree Drummond make a Chicken Pot Pie and this is where this dish was born. While I wanted a true pot pie, this dumpling style is very delicious. It is comfort food and easy to make. Feel free to use whatever veggies you like- parsnips, sweet potatoes, mushrooms, leeks, yellow squash, turnips all work well. You want about 8 cups of veggies, total.




Chicken Stew with Dumplings
Phase 1
Serves 4
(adjust protein portions for over 20lb weight loss goal)

Stew
16oz roasted chicken, diced or shredded
2 large carrots, diced
2 celery stalks, diced
1 small onion, dices
1 cup diced zucchini
2 cups broccoli florets
2 garlic cloves, minced
1T finely chopped parsley
1 tsp salt
2 tsp black pepper
1T fresh thyme leaves
1 tsp dried oregano
4-5 cups chicken stock
3T chicken stock mixed with 2T arrowroot

Dumplings
1 cup spelt or sprouted wheat flour
1 egg white, lightly beaten
1/2 cup brown rice milk or oat milk
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp vinegar
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder

For the stew, saute veggies and salt in large deep skillet over medium high heat until they start to get soft. Season with black pepper, and herbs. Add 4 cups chicken stock, and bring to simmer. Stir in slurry of arrowroot  mixed with stock, stir until thick. Add the other cup of chicken stock if you need it. Add chicken. Taste and adjust seasoning. Simmer 5-6 minutes. Pour into large baking dish.




Heat oven to 425 degrees.

For the Dumplings, mix dry ingredients together, then add liquids and stir just until moist. 
Drop by small spoon fulls over the top of the stew. Bake 10-12 minutes, until the dumplings are set and slightly browned. 



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