If I could convey how much I enjoyed this recipe, I would, but you honestly just have to close your eyes and imagine its perfectly chilly outside, you are sitting by the fire with Michael Buble’ playing on surround sound and diving into one of the best bowls of comfort food you’ve ever experienced….ahhh, do we have to wake up?
What made it even more amazing was the earlier that day we had taken both our kids for their first Louisburg Cidermill trip. They jumped on bouncy castles, picked out pumpkins to paint, and pet a baby calf! We did the corn maze and had a blast as a family! We ended the day with this hot bowl hot mess and it was the PERFECT end to a perfect day 🙂
Speaking of family, I would like to dedicate this recipe to my dearly beloved sister Amber who has, since as early as I can remember, been in love with chicken and dumplings. Every birthday for years the silly question was put out there by mom, “what do you want for your birthday meal?” Amber’s reply already known to all of us, “chicken and dumplings!”
Years later, my sis has found through much trial and tribulation that today’s gluten flour is definitely NOT her friend, nor is it the friend of many people. Enter Einkorn. Sounds like a German scientist or something right? Read my first recipe HERE to learn more about Einkorn. In short, it’s the ORIGINAL, non-hybridized, never been genetically modified wheat grain! It’s wheat, how God intended it to be! And in fact, the growers claim that most gluten-intolerants can eat Einkorn because the gluten is not this tyrannical monster that tears at your gut lining, it’s a gentle gluten which is a protein that has potential to be beneficial to us when used in the pure form of Einkorn!
Today’s recipe has been fine tuned from years of alteration to find the perfect flavor for each layer of the dish. Chicken and Dumplings are basically vegetables cooked in a rue, chicken, broth and cream then finally a biscuit recipe cooked strategically into a thick chicken comfort stew. This recipe comes from home made chicken bone broth, my famous Roasted Chicken recipe, and these delicious Buttermilk Biscuits from my site.
Chicken and Dumplin’s Recipe
1 whole chicken, meat pulled off and cut into bite sized pieces
8 cups chicken broth/stock, preferably homemade
3 T of butter
1 T of oil
1/4 cup Einkorn Flour
1 cup vidalia onion, diced
2 cups carrots, cut
2 cups celery, diced
2 tsps garlic, minced
1/2 tsp black or white pepper
2 bay leaves
1/2 cup fresh parsley, chopped
Sea Salt (I salt my broth, so I did not need additional salt, but taste the stew before you add dumplings to see if it needs salt and add accordingly)
1/2 cup heavy cream
fresh chopped parsley for garnish
Start a large pot (you want one of the biggest you have, see pics below) on medium adding the butter and oil. Once butter is melted, add the celery, carrots, garlic and bay leaves, cook until the onion is translucent. Add the Einkorn flour and stir to coat the vegetables. Cook the vegetables and flour for 3 minutes before adding the chicken stock and chicken. Add the stock and cook for 15 minutes. Add the cream and reduce to medium. Mix up the Buttermilk Einkorn Biscuit recipe and drop by tablespoonfuls into the stew set to medium. Once all of the dough is administered, let bubble on medium without a lid for 10 minutes, then put on the lid and keep the heat the same for another 10 minutes. Your meal is ready to serve!