Gluten Free Chicken And Dumplings |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
4 pounds chicken parts, rinse and pat dry |
1 cup rice flour, seasoned with salt |
and pepper |
2 tablespoons unsalted butter or |
dairy-free margarine |
1 tablespoon vegetable oil |
6 leeks (white and pale green parts only) |
sliced thin crosswise |
6 carrots, peeled and sliced |
1 celery rib with leaves, sliced |
1 (10-ounce) box frozen artichoke hearts |
2 yukon gold potatoes, diced |
1 small bay leaf |
1/4 teaspoon dried thyme, crumbled |
2 teaspoons dried french tarragon |
1 teaspoon salt |
32 grinds black pepper |
31/2 cups gluten-free chicken broth |
1/2 cup apple cider |
dumplings |
11/4 cups rice flour blend (recipe below) |
1/2 cup sorghum flour |
1/4 cup yellow cornmeal |
2 teaspoons baking powder |
1/4 teaspoon salt |
3/4-1 cup milk of choice |
1 egg |
rice flour blend |
makes 3 cups |
2 cups super fine rice flour or brown rice flour |
⅔ cups potato starch |
⅓ cup tapioca starch/flour |
whisk ingredients together until well blended. |
Directions:
1. 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.
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