In the words of my three year old, "Whaaaat?!" It has been done, my friends.
This dish is like Thanksgiving in your mouth when it's not even Thanksgiving.
Comforting, hearty, creamy goodness that will make you say, "Hold me."
FOR THE CHICKEN + STOCK:
4 boneless, skinless chicken breasts
2 celery stalks, chopped
1 white onion, chopped
2 cloves garlic, chopped
sea salt + pepper // to your satisfaction
(I used 2 tsp. sea salt + 1/2 tsp. pepper)
Add enough water (5-7 cups) to cover (and then some) all the ingredients.
Add more water to keep it at this level, as it will evaporate with time.
Cook on medium heat until chicken is white, tender, and can be pulled apart.
About 1 hour or a little more. Leave on medium heat and add CREAM...
*While the chicken is cooking, prepare dumplings for later use*
(recipe below)
FOR THE CREAM:
6 tbls. corn starch
1 C. rice milk
Whisk together and pour into hot stock.
Continue to stir for 10-15 minutes until the stock begins to thicken.
Add dumplings IMMEDIATELY.
FOR THE DUMPLINGS:
(This is not my recipe, but I LOVE it.
Found on the side of Namaste Foods Gluten Free Biscuits, Piecrust & More blend.)
I bought the blend at my REGULAR grocery store. So I bet you can too!
*This is DOUBLED to fit this recipe.*
Because who doesn't like more dumplings in the mix?!
3 C. Namaste biscuit mix
4 tbls. non-dairy or regular butter
2 eggs
1/2 C. cold water
1 tsp. salt
1 tsp. baking soda
1 tsp. dried or fresh herbs (I use rosemary & sage)
Combine all ingredients well. Drop by the spoonful into hot, creamy liquid.
The stock will NOT be very thick at this point. The dumplings will help
bring it to a full "creamy". COVER and let simmer on low heat for 10-15 minutes.
DO NOT stir. You will kill your dumplings. I learned the hard way :( #sadday
FOR THE VEGETABLES:
1 lb. frozen mixed vegetables
Pour into your pan of chicken and dumplings and gently stir.
Cover and simmer for another 10-15 minutes.
Congrats! Do a happy dance!
You just made allergy friendly comfort food that is going to rock your world!
OMG. THANK YOU! It has been a looooong while since I had chicken and dumplings. And this was my FAVORITE meal my mom would make before I had to start eating gluten free. You're the best! :)
ReplyDeleteAwwwesome!!! I hope you enjoy this as much as we do!!!! If you aren't "dairy free" too - you could probably use a full fat milk with cornstarch instead - make it more "traditional" tasting!!! NOM NOM :-)
DeleteThis looks amazing, thank you for sharing! Question ...you cook the chicken as a whole chicken breast, correct? Then pull apart before adding cream? I'm re-reading but not seeing it. Thank you! :)
ReplyDeleteI used boneless, skin chicken breasts... I suppose you could use any kind of chicken really. Just make sure you get any bones out and adjust the cooking time as needed :-) Does that help?
DeleteAnd yes - break into pieces before adding cream!!! It should just fall apart for ya!
DeletePerfect! Question answered. Thank you very much!
Deleteyum! This looks delicious! and p.s. you really have a GREAT eye for photography! I hope you fall totally in love with this hobby ;)
ReplyDeleteThank you, Christi!!!! I just want you to come over and peer review all my stuff! Tell me what I'm doing wrong, what I'm doing right!!! Can't wait to really dive into LightRoom now that I understand it better!!!
DeleteThis looks fantastic! Such a great meal for this time of the year! I am gluten free too so I love seeing a recipe that has been tested and tasted because you never know how random recipes will turn out!
ReplyDeleteSarah! I saw your e-mail about you being gluten-free too - so rough sometimes, huh?! I know this recipe won't disappoint. Have you used Namaste g-free flour blends before? I'm new to them, but will NEVER go back!!! So close to the original wheaty flavors we all grew up with and love :-)
DeleteMy son has a corn allergy can u use anything else for the thickener? Hes also allergic to milk, all nuts and carrots. So i would omit the carrots of course. But to make a cream is hard. What about blended tofu?
ReplyDeleteYea - so no coconut flour either then? What about using potato starch? I've never tried it, but I seen it used as a corn starch sub. Tapioca starch too. Blended tofu might work - we avoid soy so I honestly don't know what the consistency would be like. Worth a try? Sorry I'm not more help! Hope you can make something work :-)
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