4 Chicken legs/thighs (or whatever chicken parts you’d like to use!)
Spices (I like paprika and lemon pepper)
4 Tablespoons extra-virgin olive oil
2 1/4 cup spelt flour (or flour of choice)
3 teaspoons baking powder
1 teaspoon sea salt
2 Tablespoon melted butter
2/3 cup milk (I used coconut milk) + more if needed
Sprinkle your spices/seasonings of choice on all sides of the chicken.
Pour two tablespoons of olive oil into the bottom of a large pot and place two pieces of chicken into the bottom. Do the same in another large pot. On medium heat, allow the chickens to sizzle for 10 minutes or until brown. Turn over and allow to brown on the other side.
Once browned, slowly add water to each pot until you cover the chickens. Once the water is boiling, turn heat to low and cover the pots. Cook each for 60 minutes or until they reach the desired temperature on the packaging.
Once time gets down to about 30 minutes, mix the flour, baking powder and salt in a separate bowl. Drizzle the butter on top and mix thoroughly.
Add milk and knead the mixture ten times. Add a tablespoon of milk at a time if the mixture is still too dry to form dough. (This will depend on the type of flour you use.)
When down to 20 minutes, move two of the chickens into the other pot so all four are together. Cover and continue to allow them to cook.
In the other pot with only the chicken juice, drop large balls of dough into the juice. When all of the dough is in the juice, allow to simmer, uncovered, for 10 minutes.
Then, cover the dumplings for 10 minutes.
Now put each on plates with a vegetable of choice and enjoy!
You could also take the easy way out and use Bisquick for the dumplings.
For more details and photos, click here.