Chicken Stew with Parsley Dumplings
A gluten-free version of an age-old comfort food! Yum!
Ingredients
  • 1teaspoon vegetable or olive oil
  • cups * 2chopped onion
  • cup * 1sliced carrots
  • pound * 1bonelessskinless chicken breast, cut into bite-size pieces, about 2 cups
  • cups * 2sliced mushrooms
  • cup * 1frozen peas
  • teaspoon * 1/2saltdivided
  • cups * 8reduced-sodium chicken broth- Pacific Organic Chicken Broth
  • cup * 1all-purpose flour – Bob Red Mills Gluten Free All Purpose
  • teaspoons * 1 1/2baking powder – Bob Red Mills Gluten Free
  • teaspoon * 1/2baking soda – Bob Red Mills Gluten Free
  • tablespoons * 2chopped fresh parsley leaves
  • teaspoon * 1/4pepper
  • cup * 1/2buttermilk
  • tablespoon * 1olive oil
Instructions
  1. In a large stockpot or Dutch oven over medium-high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
  2. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
Recipe Notes

Originally from 2005, Robin Miller, http://www.FoodTV.com

Bon Appetit!!

Sue Seward
Gluten Free Lady

Gluten Free Lady www.glutenfreelady.com

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