Chicken and dumplings was a frequent request during my childhood and was at the top of my list when I began making gluten-free versions of my family recipes. Use a pot that is about 9 to 10 inches across to allow enough surface to cook all the dumplings without crowding.
Course: Main Course
Author: Beth Hillson
For the Stew:
1quart(945 mL) gluten-free chicken stock, more as needed
¼cup(60 mL) dry sherry or vermouth (optional)
2clovesgarlic, peeled and crushed
1¼pounds(565 g) boneless, skinless chicken thighs
Coarse ground salt
Freshly ground black pepper
1medium onion, roughly chopped
2stalkscelery, trimmed and chopped
3medium carrots, peeled and chopped
3medium parsnips, peeled and chopped
2medium potatoes, peeled and cubed
1teaspoon(1.2 g) dried thyme
¾cup(113 g) frozen peas, thawed
¼cup(15 g) minced fresh parsley leaves
For the Dumplings:
1cup(120 g) gluten-free all-purpose flour
1½teaspoons(6 g) baking powder
½teaspoon(3 g) kosher or fine sea salt
2tablespoons(6 g) minced fresh chives or other fresh herbs
1½tablespoons(22 g) butter or dairy-free butter alternative, melted
Heat the chicken stock to a gentle simmer in a medium pot. Add sherry, if using, and garlic. Add chicken thighs and salt and pepper, to taste. Poach, covered, for 7-10 minutes. Using a slotted spoon, remove the thighs and cool. Skim foam off the surface of the liquid. Return the pot of chicken broth to medium-high heat. Add the onion, celery, carrot, parsnips, potatoes, and thyme. Cover and simmer vegetables until just fork tender (about 10 minutes), while making the dumplings.
Make the dumpling batter by mixing together flour, baking powder, and salt in a medium bowl. Add chopped chives or other fresh herbs. Blend together melted butter, milk, and egg. Add to the dry ingredients. Gently mix with a wooden spoon or fork until mixture is moist and comes together. Do not overmix.
Cube the chicken and return to the pot. Add additional broth if mixture is too thick or liquid has cooked down too much. Return to a simmer.
Drop dumpling batter into the simmering stew by heaping tablespoonfuls. (Note that the dumplings will double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes. Do not peek while the dumplings are cooking. In order for the dumplings to be light and fluffy, they must steam, not boil. If, after 15 minutes they are still not cooked through (use a toothpick or skewer to test), cover the pot again and cook for another 5 minutes. Using a slotted spoon, gently move the dumplings to a plate.
Stir peas and parsley into broth. Cook briefly to warm the peas. Ladle portions of stew and dumplings into soup bowls and serve. The mixture will continue to thicken as it sits.