Description
Easy Chicken and Dumplings – a simple and delicious recipe for chicken and dumplings that is dairy-free and gluten-free friendly! This one will be a family favorite!
Ingredients
Scale
Poached Chicken + Veggies:
- 2–3 lbs bone-in chicken (I used leg quarters)
- kosher salt and black ground pepper
- water
- 3–4 sprigs of fresh thyme
- head of garlic, cut off top
- 3–4 stalks of celery, cut into 1 inch pieces
- 10 baby Yukon potatoes, halved
- 3 medium carrots, peeled and cut into 1 inch pieces and halved if too large
- 10–15 pearl onions, remover outer layer
Dumplings:
- 1 cup gluten-free 1-to-1 flour OR all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsweetened almondmilk
- 2 tablespoons olive oil
Gravy:
- 4 cups broth, made in steps 1-3
- 1/2 cup gluten-free 1-to-1 flour OR all-purpose flour
- 1 cup cold water
- 1/2 teaspoon kosher salt (more to taste)
Instructions
- Place chicken in a large Dutch Oven (I used a 5.5qt). Sprinkle with kosher salt and pepper. Add enough water to the pot so that the chicken is just covered.
- Take celery stalks and cut off ends. Set stalks aside for later use. Rinse the ends and add to the pot along with fresh thyme and head of garlic.
- Place Dutch Oven on the stove and bring to a boil and then cover and reduce to a light simmer. Let cook 2 hours.
- Remove thyme, garlic and celery ends; discard.
- Add potatoes, celery, carrots and onions. Cover and let simmer 7-10 minutes.
- Meanwhile, make the dumpling dough by adding flour, baking soda and kosher salt to a medium mixing bowl. Whisk to combine. Add in almondmilk and olive oil. Stir to combine.
- Remove cover from Dutch Oven and add dumpling dough, 1 tablespoon at a time, trying your best to place it on top of the ingredients and not directly into the broth. Once all of the dough is added, cover the Dutch Oven and let simmer 15 minutes.
- Remove cover and place dumplings, chicken, potatoes and veggies on a platter and cover with foil to keep warm.
- Ensure you have approximately 4 cups of broth leftover (if you don’t have enough in the pan for some reason you can simply use some store-bought broth). In a small mixing bowl, whisk together cold water and flour. Bring broth to boil and slowly whisk in flour/water mixture. Continue whisking until it thickens into a gravy. Taste and add salt, as desired. Remove from heat.
- Serve chicken, dumplings, veggies and potatoes with gravy.
Notes
- Chicken: I used 4 leg quarters, but any bone-in chicken should work! Bone-in chicken thighs, drumsticks, bone-in chicken breasts or a combination.
- Celery: We are using the entire stalk of celery so once you remove the ends, save for Step 2.
- Step 3 notes: If you over-boil this the water will reduce too much, if this happens simply add additional water to the pot so that there is at least 2 inches in the bottom of the pot. Why are we boiling this for 2 hours when the chicken will only take about 30 minutes to cook? Because we are making a broth with the water to use to make gravy later!
- Potatoes: you can omit the potatoes if you want! You can also use russet potatoes if you prefer.