Gluten-Free Chicken and Dumplings

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Heat a large, heavy-bottomed pot (like a Dutch oven) over medium heat. Add the oil followed by the onion. Sauté until beginning to turn translucent, about 3 minutes.

3. Step 3

   Add the diced celery and carrot and stir. Sauté for another 2 minutes.

4. Step 4

   Add the chicken, thyme, salt, pepper, and bay leaf, and stir. Add the broth and stir to release any browned bits from the bottom of the pan. Make sure the chicken is mostly submerged in the broth. Turn the heat to medium-high and bring to a simmer.

5. Step 5

   Reduce the heat to maintain a low simmer and cook until the chicken is cooked through, about 10 minutes for chicken breasts and 15 minutes for chicken thighs.

6. Step 6

   Meanwhile, make the dumpling dough. In a medium mixing bowl, combine the gluten-free flour blend, baking powder, and salt, and mix.

7. Step 7

   Add the chicken broth, melted butter, and egg and mix with a wooden spoon just until completely combined. The mixture should look like stiff mashed potatoes. If it is too dry, add a little more broth. Set aside.

8. Step 8

   Once finished cooking, remove the chicken to a plate and shred or chop. If desired, skim any scum off the top of the stew using a spoon. Add the shredded chicken back to the pot.

9. Step 9

   Remove the bay leaf. Add the cream and half of the parsley. Taste for seasoning and add salt and pepper as needed.

10. Step 10

    If not already simmering, bring the mixture to a simmer. Add the dumplings by heaping tablespoonfuls to the stew, spacing them out slightly. Once all of the dough has been used, cover tightly with the lid.

11. Step 11

    Reduce the heat to medium-low to maintain a simmer and cook for 15 minutes without opening the lid. Once the 15 minutes are up, remove the lid and test a dumpling using a toothpick. If the toothpick comes out dry, the dumplings are done.

12. Step 12

    Top with the remaining parsley and serve.