Dairy Free Chicken and Dumplings

30 Jul

I love comfort food.  I love working over a stove, stirring, adding, making it taste just right.  I love how it fills you, leaves you feeling satisfied, full.  It usually simple yet full of flavor.  I think that good comfort food can calm worries, ease anxieties, and give strength.

We have a lot going on right now – as summer comes to a close and school looms around the corner, I wanted to fill the bellies of those I love with something simple yet fulfilling.

What you need ::

1lb chicken – really any will do, I opted for boneless/skinless chicken thighs (I like how dark meat retains moisture)

1 – 2 carrots, diced

3 stalks of celery, diced

1 small white yellow onion, diced

5 cups chicken stock

2 cups flour, plus additional for dusting

2 tablespoons shortening, I prefer all vegetable

1/2 teaspoon baking powder

1 cup milk substitute + a dash

salt, pepper, oil

What you do ::

In your cast iron dutch oven, pour in enough oil to lightly cover and heat to a medium heat.  Cook the chicken until no pink remains, set chicken aside.

Using the pan drippings, cook vegetables until soft, about ten minutes or so.

While your vegetables are softening, chop your chicken.  Once veggies are good to go pour in stock and add chopped chicken.  Generously season with pepper.  (I think the stock makes it salty enough but hey, if you like uber salty then by all means…)  Bring stock to a boil.

While you are waiting for the stock to come to a boil combine flour, baking soda, and a pinch of salt in a mixing bowl.   Cut the shortening in to your flour mixture using a fork or one of the pastry cutters.  Mix in milk and stir until a dough forms, I used vanilla almond milk.  Mine was a little dry and I needed to add an extra splash.


Generously flour a working surface and a rolling pin.  Roll out your dough nice and thin.  Cut in to one inch squares, you can use a knife or a pizza cutter.

Gently drop the dumplings, 2 or 3 at a time, in to the your boiling stock, stirring as your work.  Cook for 20 minutes.

To finish this off I dunked a coffee cup in to the boiling stock and stirred in a heaping tablespoon of cornstarch and then mixed it back into the pot.  This helped to thicken it up .

That’s it!  It truly is easy and real comfort food.  My family of five finished off this entire pot, next time I will make a double serving!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: