Wheat Belly Cookbook Recipe: Chicken and Dumplings

If wheat can do it, we can do it just as well without. And in this recipe, dumplings are back! Just as you would ordinarily make dumplings using wheat flour, we use almond meal. The end result is every bit as good. I like putting a teaspoon of dried rosemary in my biscuit dough for a bit of added flavor.

PREP TIME: 10 minutes

TOTAL TIME: 1 hour 5 minutes

Makes 8 servings

2 tablespoons butter or coconut oil, divided

8 boneless, skinless chicken thighs

2 onions, chopped

2 carrots, sliced

2 ribs celery, sliced

3 cups chicken broth

1 teaspoon dried thyme

1 recipe Basic Biscuits (below)

1/2 cup sour cream or canned coconut milk

Preheat the oven to 350°F.

In a Dutch oven over medium-high heat, heat 1 tablespoon of the butter or oil. Cook the chicken, turning occasionally, for 5 minutes, or until golden on all sides. Remove to a plate and set aside.

Heat the remaining 1 tablespoon butter or oil. Cook the onions, carrots, and celery, stirring occasionally, for 5 minutes, or until the onions start to soften. Add the broth, thyme, the remaining 1/8 teaspoon salt, and the reserved chicken. Increase the heat to high. Bring to a boil. Bake, uncovered, for 20 minutes.

Meanwhile, prepare the biscuits. Remove the Dutch oven from the oven and stir in the sour cream or coconut milk. Increase the oven temperature to 400° F.

Dollop 8 biscuits onto the chicken mixture. Bake uncovered for 15 minutes. Cover and bake for 15 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 170°F.

PER SERVING: 342 calories, 23 g protein, 15 g carbohydrates, 23 g total fat, 6 g saturated fat, 7 g fiber, 810 mg sodium

Basic Biscuits

Sometimes uncomplicated is best! These simple and wonderfully uncomplicated wheat-free biscuits will do the trick when you have an appetite for sausages with (wheat-free) gravy and biscuits or require something to accompany a turkey dinner,

Easy variations include adding ¼ cup grated cheese, Italian seasonings, or cinnamon with your choice of sweetener.

Makes 8

1 cup almond meal/flour

1 cup ground golden flaxseed

4 teaspoons baking powder

4 tablespoons cold butter, cut into cubes

4 egg whites

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, mix together the almond meal/flour, flaxseed meal, and baking powder. Cut in the butter until combined.

In a small mixing bowl, beat the egg whites with a hand mixer until soft peaks form. Gently fold the egg whites into the dry ingredients until combined.

Spoon the dough into 8 rounds on the baking sheet. Flatten to approximately 3/4” thickness. Bake for 15 minutes, or until golden brown.