Chicken and dumplings

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken and dumplings

Soy-Free, Gluten-Free, Family-Friendly

2 Servings, 520 Calories/Serving

35–50 Minutes

This is Sun Basket’s easy (and gluten-free!) spin on an American classic.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 cup milk
  • 1 teaspoon apple cider vinegar
  • 2 ounces organic cremini or other button mushrooms
  • 1 or 2 cloves organic peeled fresh garlic
  • Sun Basket gluten-free dumpling mix (Cup4Cup gluten-free flour - sugar - kosher salt - baking powder - baking soda)
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 cup organic mirepoix (onions - carrots - celery)
  • 1 tablespoon tomato paste
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 2 tablespoons Cup4Cup gluten-free flour
  • 1 cup chicken broth
Chef's Tip
You can use a small ice cream scoop (or tablespoon measure) to help shape the dumplings. Just remember to shape them a bit smaller than you want them to be when cooked because they will expand as they simmer in the sauce.

Nutrition per serving

Calories: 520, Protein: 34g (68% DV), Fiber: 2g (8% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 135mg (45% DV), Sodium: 830mg (35% DV), Carbohydrates: 44g (15% DV), Total Sugars: 7g, Added Sugars: 1g (2% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the milk-vinegar mixture

  • Measure ¼ cup [½ cup] milk; save the rest for another use.
In a small bowl, stir together the ¼ cup [½ cup] milk and apple cider vinegar. Let stand while you prepare the vegetables.

2

Prep the vegetables; make the dumpling dough

  • Cut the mushrooms into quarters.
  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons [1 TBL].
If using butter, in a small sauce pot over low heat, melt 1½ teaspoons [1 TBL] butter.
In a medium bowl, using a fork, stir together the dumpling mix and melted butter or 1½ teaspoons [1 TBL] oil. Add the milk-vinegar mixture and stir just until a soft dough forms; do not overmix. Let stand while you prepare the chicken.

3

Prep and brown the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; cut the chicken into 1-inch pieces. Season generously with salt and pepper.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook without stirring until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.

4

Cook the vegetables

In the same pot used for the chicken, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the mushrooms, garlic, mirepoix, and tomato paste, season with salt and pepper, and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes.

5

Finish the chicken; cook the dumplings

  • Strip the parsley leaves from the stems; coarsely tear the leaves for garnish.
To the pot with the vegetable mixture, sprinkle in the gluten-free flour and cook over medium-high heat, stirring constantly, until the vegetables are coated, about 30 seconds. Add the chicken and any accumulated juices, chicken broth, and ¼ cup [½ cup] water, season with salt and pepper, and bring to a boil. Reduce to a simmer and drop tablespoon-size balls of dumpling dough into the broth. Cover and simmer over low heat until the dumplings are firm to the touch and the chicken is cooked through, about 15 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the chicken and dumplings to individual bowls, garnish with the parsley, and serve.
Kids Can!
  • Prepare the milk-vinegar mixture.
  • Press the garlic (if you have a press).
  • Help make the dumpling dough.
  • Strip the parsley leaves.
  • Garnish with the parsley.