gluten free Chicken and Dumplings
From peetabear 15 years ago
- 45 minutes to make
- Serves 6
I just got this recipe in the mail... My Great Grandmother use to make the best chicken and dumplings... I would always ask for that when I went to visit.... unfortunately no one in the family ever got or learned how to make hers. Read more .. the dumplings in the photo look a little heavy to me but I still want to try to make them.... I will use a chicken recipe closer to what I can remember of Grandma's... the recipe is from Rebecca Reilly. See less
Ingredients
- 4 pounds chicken parts, rinse and pat dry shopping list
- 1 cup rice flour, seasoned with salt shopping list
- and pepper shopping list
- 2 tablespoons unsalted butter or shopping list
- dairy-free margarine shopping list
- 1 tablespoon vegetable oil shopping list
- 6 leeks (white and pale green parts only), shopping list
- sliced thin crosswise shopping list
- 6 carrots, peeled and sliced shopping list
- 1 celery rib with leaves, sliced shopping list
- 1 (10-ounce) box frozen artichoke hearts shopping list
- 2 yukon gold potatoes, diced shopping list
- 1 small bay leaf shopping list
- ¼ teaspoon dried thyme, crumbled shopping list
- 2 teaspoons dried French tarragon shopping list
- 1 teaspoon salt shopping list
- 32 grinds black pepper shopping list
- 3½ cups gluten-free chicken broth shopping list
- ½ cup apple cider shopping list
- Dumplings shopping list
- 1¼ cups rice flour Blend (recipe below) shopping list
- ½ cup sorghum flour shopping list
- ¼ cup yellow cornmeal shopping list
- 2 teaspoons baking powder shopping list
- ¼ teaspoon salt shopping list
- ¾-1 cup milk of choice shopping list
- 1 egg shopping list
- rice flour Blend shopping list
- Makes 3 Cups shopping list
- 2 cups super fine rice flour or brown rice flour shopping list
- ⅔ cups potato starch shopping list
- ⅓ cup tapioca starch/flour shopping list
- Whisk ingredients together until well blended. shopping list
How to make it
- Dredge chicken parts in the seasoned flour, shaking off excess. In a large heavy casserole pan, heat the butter and oil over a moderately high heat. Brown the chicken in batches, about 5 minutes on each side. Remove chicken and set aside. Using the same pan, add the leeks and cook over medium heat for 3 minutes. Add the carrots, celery, artichoke hearts, potatoes, bay leaf, thyme, tarragon, salt and pepper. Cook for another 3 minutes. Pour in the broth and cider. Return browned chicken parts to the pan. Bring liquids to a boil. Cover and reduce heat. Simmer for 10 to 15 minutes. Make the dumplings while chicken and vegetables are cooking. Sift together the Rice Flour Blend, sorghum flour, cornmeal, baking powder and salt. With a fork, stir in the milk and egg to form a soft dough (a little wetter than biscuit dough). Scoop out 12 dumplings and place them in the chicken mixture. Simmer covered for 12 minutes. Dumplings are done when a wooden pick inserted in center comes out clean. Discard bay leaf before serving.
The Rating
Reviewed by 2 people-
thanks i love chicken and dumplings and am alergic to practicaly every thing and this sounds right up my ally this has been a dish i either suffer to eat or one i live with out now i can enjoy it again thanks.
maywest
in Tangerine loved it
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