Slow-Braised Chicken and Root Vegetable Pot with Herb Dumplings

Ingredients

• 8 bone-in chicken thighs
• 3 tbsp tbsp avocado oil
• 1, diced yellow onion
• 3, cut into thick coins carrots
• 3, chopped celery stalks
• 5 cloves, minced garlic
• 2 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 2 1/2 cups cups chicken stock
• 1 cup coconut milk
• 1 cup frozen peas
• 1/3 cup coconut flour
• 3 tbsp tbsp potato starch
• 1 tsp tsp baking powder
• 1/4 cup, chopped fresh parsley
• 2 tsp tsp salt
• 1 tsp tsp black pepper

Instructions

1. 1

   Preheat the oven to 375°F. Pat the chicken dry and season generously with salt and pepper.

2. 2

   Heat 2 tbsp avocado oil in a Dutch oven over medium-high heat. Sear the chicken skin-side down until deeply browned, about 6 minutes, then flip for 3 minutes and remove.

3. 3

   Pour off excess fat, add the remaining oil, and cook the onion, carrots, and celery for 8 minutes until softened and browning at the edges.

4. 4

   Add the garlic, rosemary, and thyme; cook 1 minute. Stir in the potato starch and cook 1 minute to coat.

5. 5

   Pour in the chicken stock and coconut milk, scraping up the browned bits, and bring to a simmer. Return the chicken skin-side up, cover, and braise in the oven for 40 minutes.

6. 6

   Meanwhile, whisk the coconut flour, baking powder, and 1 tsp salt. Stir in 1/2 cup coconut milk and the parsley until a thick dough forms. Rest 5 minutes.

7. 7

   Stir the peas into the pot, then drop 8 spoonfuls of dumpling dough over the surface.

8. 8

   Bake uncovered 20 minutes until dumplings are puffed and a skewer comes out clean. Rest 10 minutes before serving.

9. 9

   Spoon into deep bowls with plenty of gravy.