Gluten-Free Chicken and Dumplings

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A cookbook recipe exclusively for All-Access members from How Can It Be Gluten-Free: Volume 2

SERVES6

Gluten-Free Chicken and Dumplings
How Can It Be Gluten-Free: Volume 2

A cookbook recipe exclusively for All-Access members from How Can It Be Gluten-Free: Volume 2

WHY THIS RECIPE WORKS

The best chicken and dumplings boasts dumplings that are light and tender yet substantial in a brothy stew full of concentrated chicken flavor. For a gluten-free version of this comfort food classic, we started by developing a flavorful chi... Read More

GATHER YOUR INGREDIENTS

Stew

Dumplings

KEY EQUIPMENT

1

INSTRUCTIONS

FOR THE STEW: Pat chicken dry with paper ­towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add chicken and brown well on both sides, 6 to 8 minutes; transfer to plate.

2

Add remaining 1 tablespoon oil, carrots, celery, onion, and thyme to fat left in pot and cook over medium heat, stirring often, until vegetables are well browned, 5 to 7 minutes. Stir in flour blend and cook for 1 minute. Stir in sherry, scraping up any browned bits. Whisk in broth, smoothing out any lumps. Stir in browned chicken and any accumulated juices, and bring to simmer. Cover, reduce heat to medium-low, and simmer until chicken registers 175 degrees, about 15 minutes.

3

Remove pot from heat. Transfer chicken to cutting board, let cool, then shred into 1-inch pieces with 2 forks. Let broth settle for 5 minutes, then skim fat from surface. Stir in shredded meat, peas, and parsley, and season with salt and pepper to taste.

4

FOR THE DUMPLINGS: Whisk flour blend, baking powder, salt, and xanthan gum together in large bowl. Microwave milk, water, and butter in separate bowl until just warm, about 1 minute. Using rubber spatula, stir warmed milk mixture into flour mixture until incorporated and no flour pockets remain; mixture will begin to bubble immediately.

5

Return stew to vigorous simmer over medium heat. Using greased tablespoon measure, spoon portions of dumpling batter evenly over top of stew; you should have about 24 dumplings. Cover, reduce heat to medium-low, and simmer vigorously until dumplings have doubled in size and toothpick inserted into center comes out clean, about 15 minutes. Serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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