Chicken and Dumplings
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Learn more →Ingredients
6 servings
For the stew
- 2 tbsp garlic-infused oil
- 6 scallions, green tops only, thinly sliced
- 3 medium carrots, peeled and sliced ¼ inch thick
- 3 stalks celery, sliced ¼ inch thick
- 1 ½ lb boneless, skinless chicken thighs
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp salt
- ¼ tsp black pepper
- 5 cups chicken broth
- 2 tbsp tapioca starch
- 2 tbsp cold water
For the dumplings
- 1 ½ cups gluten free flour blend
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp xanthan gum (omit if your flour blend already contains it)
- ¾ cup milk
- 3 tbsp unsalted butter, melted and cooled slightly
- 1 large egg
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the garlic-infused oil in a large Dutch oven over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the carrots begin to soften and the scallions are fragrant, about 5 minutes.
- 2
Nestle the chicken thighs into the pot in a single layer. Add the thyme, rosemary, 1/2 tsp salt, and black pepper, then pour in the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and reaches 165°F (74°C) on an instant-read thermometer, about 20 minutes.
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