Gluten-Free Chicken and Dumplings
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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...
GATHER YOUR INGREDIENTS
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.
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.
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.
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.
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.