Instructions

1. Whisk together dry dumpling ingredients. Add coconut milk, stir to combine.
2. In a Dutch oven or large skillet, heat 1 tablespoon olive oil to medium-high. Brown chicken until it easily releases from pan,  about 3 minutes per side. Remove from pan and set aside.
3. Add remaining oil, onion, celery and carrot. Add a pinch of salt and sauté for about 5 minutes, stirring frequently to release brown bits from pan.
4. Return chicken to pan. Add apple juice, chicken broth, water, rosemary and salt & pepper. Cover pot and cook for 15 minutes. Remove and shred chicken. (Reduce heat to low to prevent liquid loss).
5. Return chicken to pot and drop dumpling mixture in 2 tablespoon scoops. Increase heat to medium, cover and cook for another 15 minutes or until dumplings are cooked.