I like food.
I REALLY like warm, gravy-y food that’s served in a big bowl with some nice carbs for dippin’ when it starts to get cold outside. I also like not feeling bloated and gross after eating a meal like that, which is what happens to me when I load up on gluten.
Here’s my gluten-free chicken and dumplings recipe. It’s warm, it’s layered with flavor, it’s GOOD FOR YOU, and it’ll feed a family of 4 at least twice.
I didn’t list amounts except where it really matters. Use what you have, and be creative!
Stew Ingredients:
- 1 whole chicken, gizzards removed
- Several carrots, chopped
- Several celery stalks, chopped
- 3 sprigs of fresh thyme
- package of mushrooms, or about 3 cups
- 2 bunches or 1 big bunch kale, stems removed and torn into bite-size pieces
- Frozen peas
- Fresh parsley, chopped
- 1 onion
- Minced garlic – about a tablespoon
- Heavy cream – about a cup
- Tapioca flour/startch to thicken the broth into gravy. Use cornstarch if you want, or flour if you aren’t sensitive to it. The method is the same, but add a little at a time.
Dumpling Ingredients:
- Up to 2 cups almond flour
- Up to 1 cup tapioca starch
- 3 – 4 eggs, depending on size
- chicken broth (optional)
- fresh chopped parsley (optional)
Stew Directions:
- Put the chicken, mushrooms, celery, carrots, onion, thyme sprigs (leave them whole) and garlic in a large crockpot. Add a few cups of water to fill the crockpot up.
- Cook on high for 4 hours.
- After 4 hours, remove the chicken and set it aside to cool.
- Add the kale, fresh parsley, and peas, and turn the crockpot to warm.
- Once the chicken is cool enough to handle, pick the meat off and put the meat back in the crockpot. Give your dog the fat and soft tissues from the chicken if you want. (NO BONES!)
- Add 1 cup heavy cream or half and half to the crockpot and stir.
- Remove a little of the broth/cream mixture with a mug, and add a few tablespoons of tapioca starch. Mix until it’s integrated, then add it back to the crockpot. Keep this up until it’s as thick as you want it. You can use cornstarch or flour here too.
- Season to taste with salt and pepper, and fish out the now-bare thyme twigs.
Dumpling instructions:
- Bring a pot of water or broth/water mixture to boil.
- Beat the eggs until they’re light and fluffy.
- Add 1 1/2 cup almond flour and 1/2 cup tapioca flour.
- Keep adding a little almond flour and tapioca flour until you get the consistency of very thick pancake batter.
- Season with salt and pepper, and add the parsley.
- Using two spoons, drop the batter by spoonful into the boiling water/broth. I use one spoon to scoop and lower, and another to scrape it off the first spoon.
- Let the dumplings boil for about 4-5 minutes.
- Remove the dumplings with a slotted spoon. They’ll be ugly looking, but they’re SO GOOD!
- Either add the dumplings to the stew and serve, or if you’re planning for leftovers, place in the bottom of the bowls and ladle the stew on top of them. You don’t want to store the dumplings in the stew overnight because they’ll fall apart.
And that, ladies and gentlemen, is the greatest chicken and dumplings recipe ever, even beating out my grandmother’s traditional recipe.
Enjoy, and you’re welcome.