there are several comfort foods that I especially miss being gluten-free with my hashimoto’s. steamed dumplings, fried okra and chicken & dumplings all top the list. I’ve remade this classic with the addition of gluten-free all purpose flour and fresh rosemary in the stew as well as in the fresh dumplings. My gluten-free rosemary chicken and dumplings will fool anyone who loves the classic.
ingredients:
here is the ingredient line up…
- chicken breasts: I use organic chicken breasts but you can also use chicken thighs if you prefer. this is my favorite organic and pastured chicken brand. we used them for my organic meal delivery service for years and you can purchase it from Whole Foods.
- mirepoix: carrots, onions, celery and garlic are staples to form the base of the chicken stew.
- fresh herbs: fresh rosemary delicately flavors the stew as well as the homemade dumplings.
- stew liquids: chicken stock and cream add rich poultry flavor to the stew.
- seasonings: plenty of salt, pepper & granulated garlic season the stew along with dried bay leaves.
- frozen peas: add a pop of color, texture and a nostalgic component to the stew.
- gf dumpling ingredients: the dumplings are comprised of a gf all purpose flour mix, cream, baking soda, seasonings and fresh rosemary.
how to make:
although this is a one-pot meal, the steps move quickly. My top recommendation is to read the recipe before you start cooking and make sure to have all of your items prepped, measured and ready to go. This will streamline your process and keep the kitchen clean and tidy. after the prep work, this is a one-pot hearty supper.
menu ideas:
this gluten-free rosemary chicken and dumplings is truly a one-pot meal but you can dress it up or down depending on the occasion.
- weeknight family dinner: serve chicken and dumplings with simple steamed broccoli.
- couples dinners party: serve chicken and dumplings with truffled mashed potatoes and my fancy cranberry sauce mini bundts.
- sunday supper: serve chicken and dumplings family-style with stewed green beans and a wedge salad.
Gluten-Free Rosemary Chicken & Dumplings
Ingredients
Chicken Stew:
- 2 tablespoons olive oil
- 2 lb boneless skinless chicken breast, cubed in 1-inch pieces
- 1 tablespoon kosher salt, separated in half
- 20 turns of fresh-cracked black pepper
- 1 cup yellow onion diced medium
- 1 cup carrot peeled and sliced in 1/2 inch rounds
- 1 cup celery diced medium
- 3 garlic cloves minced
- 1 Tablespoon fresh rosemary minced, plus more whole leaves for garnish
- 5 tablespoons unsalted butter
- 6 tablespoons gluten free all-purpose flour, I used Bob's Red Mill
- 6 cups chicken broth
- ½ cup heavy cream
- 1 Tablespoon granulated garlic
- 2 dried bay leaves
- 1 ½ cups frozen peas
Rosemary Dumplings:
- 2 cups all-purpose GF flour, I used Bob's Red Mill
- 1 tablespoon baking powder
- ½ teaspoon salt
- 10 turns fresh-cracked black pepper
- 1 ⅓ cups heavy cream
- 1 teaspoon fresh rosemary minced
Instructions
- Begin by heating a 6-quart Dutch oven over medium high-heat. After 2-3 minutes, add your olive oil and cubed chicken in an even layer.
- Add half of your salt and fresh-cracked black pepper, browning on both sides, 2-3 minutes. Remove from the pot and set aside.
- Add carrots, onion, celery to the Dutch oven and saute for 3 minutes.
- Add the minced garlic, granulated garlic and rosemary, sautéing for a 2 more minutes.
- Reduce the heat to medium-low and add the butter to melt, then the flour, stirring constantly for 2 minutes.
- Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
- Add the chicken broth, cream, and bay leaves and bring to a simmer. Once soup is at a simmer, cover, and cook for 15 minutes.
- Make the rosemary dumplings: In a large bowl, combine the GF flour, baking powder, salt, pepper, cream and rosemary. Stir until mixture comes together into single mass of dough.
- Using a small cookie or ice cream scoop, form the dough into small round balls about 1 inch in diameter, yielding approximately 16 dumplings.
- Remove lid from pot, and stir in frozen peas. Discard bay leaves.
- Place the dough balls in the simmering soup (careful not to overlap), and cover. Let the soup simmer for 15-17 minutes, or until the dumplings are cooked through.
- Serve in shallow bowls and garnish with freshly-cracked black pepper and rosemary leaves.
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Absolutely delicious!
So happy you loved it!
We gobbled it down
Hooray! A family fave.
This was a hit for me and my husband, once my husband realized that “dumplings,” weren’t of the Chinese variety. ha! But he loved it, despite that oversight. We only had normal (gluten) flour on hand, so I used that. Same basic recipe, but I needed a bit more (1/4c.) cream in the dumplings for them to come together. Truly, this recipe was yummy, and I appreciated the instructional insight to have everything ready ahead bc it was true- once we got started, we moved right along until serving it! Another Chef Callie delight!
Thank you so much, Betsy! So happy everyone enjoyed. I might have been a little disappointied about the non Chinese varietal too, ha.