Chicken and Dumplings

I love to think of a dish to make and then figure out how to make it using traditional, real foods.  The other day I thought of chicken and dumplings.  Delicious and nourishing comfort food!  And I could get 4 categories in from my magnet.
First, I googled  dumplings with sourdough starter.  After reading through several recipes I found one I liked.  I would love to share the link with you and give proper credit to the creator of it but as of the writing of this post it is no longer available.  I can tell you that the name of the blog was

Then I found a chicken and dumplings recipe in this cookbook. Have you read any of the Mitford series?  Warning, don’t read while hungry!

I wanted an old fashioned recipe and this is it.

With a couple of changes…
  • Used a different dumpling recipe because I wanted sourdough dumplings.
  • I substituted coconut milk for regular milk.
  • I followed the technique more than the recipe.
And here’s what I did…

Sourdough Dumplings
  • 2 cups white whole wheat flour
  • ½ cup full-fat organic coconut milk
  • ¾ cup water
  • 1 teaspoon salt
  • 1 tablespoon sourdough starter
  • 1 tablespoon baking powder
  • 2 teaspoons dried rosemary
  1. In the morning mix together the flour, coconut milk, water, salt, and sourdough starter. Cover and let sit in a warm spot until dinner time.
  2. When ready, mix in the baking powder and the rosemary.
For the chicken part I already had a couple of quarts of bone broth in my refrigerator.  In the morning, after putting the dumplings together, I put 6 boneless, skinless chicken thighs in the crock pot.  I seasoned them with salt and pepper to taste, along with dried rosemary, sage, and thyme. Then I covered them with some of the bone broth before cooking them on low until dinner time.

  • Remove the chicken thighs from the crock pot with a slotted spoon and shred the chicken.
  • Bring 4 cups of broth (use what was in the crock pot and add to it to make 4 cups) to a boil in a dutch oven.
  • Add 3 tablespoons unsalted butter.
  • Drop teaspoonfuls of finished dumpling batter into boiling broth.
  • Place shredded chicken over dumplings.
  • Pour ½ cup of coconut milk mixed with ½ cup of water over chicken.
  • Cover and cook until dumplings are done, about 15-20 minutes.
  • You can test the dumplings with a toothpick.
  • Season with salt and pepper and serve immediately.

I like to substitute full-fat organic coconut milk in many recipes and I find that if I use half coconut milk and half water the coconut milk more resembles cow’s milk and works better in the recipe.

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