Chicken and Dumplings

These gluten free dumplings are soft, tender and fluffy. This cooks up quickly when you have cooked boneless chicken ready to go in your freezer.

For the Chicken Stew

5 Tb butter
1 onion, diced
3 cloves garlic, minced
5 cups water
3/4 cup chicken broth powder
2 lbs boneless chicken breasts or tenders, cubed
1 lb frozen package peas and carrots
1 tsp salt
1/3 cup heavy cream
2 Tb cornstarch
1 Tb garlic seasoning
2 bay leaves
salt and pepper to taste

In a 6 quart Dutch oven, sauté the onion in the butter until soft about 7 minutes. Stir in the garlic and cook another minute. Add the broth and chicken and cook for 10 minutes. Mix the cornstarch with the heavy cream and add to the chicken.

Sprinkle with garlic seasoning. Toss in the peas and carrots and the bay leaves. Cover, reduce heat to low and start on a simmer. When the stew has cooked for 12 minutes, go ahead and prepare the dumplings.

Gluten Free Dumplings

1 1/2 cups gluten free flour blend
1/2 cup cornstarch, arrowroot starch or tapioca starch
1 Tb Rumford baking powder
1/2 tsp xanthum gum
1 1/2 cups heavy cream
2 Tb dried parsley flakes

Whisk the flour, cornstarch, baking powder and xanthum gum together to combine. Add the heavy cream and stir all at once. Mixture will be thick.

To continue:

Pull out the bay leaves from the stew and throw away. Using a medium sized cookie scoop, drop the dumplings on top of the simmering chicken starting with the outside edge and working your way to the inside making smaller circles until you end up with one dumpling in the middle. Sprinkle the dumplings with the dried parsley.

Cover the Dutch oven with the lid and cook, on low, for 15-18 minutes or until a toothpick inserted in the center of one of the dumplings comes out clean. Ladle up in bowls and serve. Season with salt and pepper.

Makes 8 servings