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Chicken and dumplings

Gluten Free, Soy-Free

4 Servings, 520 Calories/Serving

35 – 45 Minutes

You’ll love our streamlined take on an American classic, immortalized in the lyric to the old-time song, “She’ll Be Coming ‘Round the Mountain.” But there’s no need to wait for anyone to arrive from a mountain journey to enjoy this easy feast. While the chicken simmers, the dumplings steam on top, absorbing the comforting flavors in the broth.

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Ingredients

  • 1 cup milk
  • 1½ teaspoons apple cider vinegar
  • 3 ounces button mushrooms
  • Peeled fresh garlic
  • Fresh thyme
  • Fresh flat-leaf parsley
  • 1 tablespoon unsalted butter
  • Dumpling mix (Cup4Cup gluten-free flour - baking powder - sugar - salt - baking soda)
  • 3 ounces diced pancetta
  • 2 cups mirepoix (onions - carrots - celery)
  • 1 tablespoon tomato paste
  • 1 fresh bay leaf
  • 1¼ pounds boneless skinless chicken thigh pieces
  • 2 tablespoons Cup4Cup gluten-free flour
  • 1 cup chicken broth

Instructions

1

Prep the milk-vinegar mixture

  • Measure out ½ cup milk; save the rest for another use.
In a small bowl, stir together the ½ cup milk and 1½ teaspoons apple cider vinegar; let the mixture stand while you prepare the vegetables.

2

Prep the vegetables and dumpling dough

  • Trim the stem ends from the mushrooms; cut the mushrooms into quarters.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the thyme leaves from the stems.
  • Strip the parsley leaves from the stems; coarsely tear the leaves.
  • In a small sauce pot over low heat, melt the butter.
In a medium bowl, using a fork, stir together the dumpling mix and melted butter. Add the milk-vinegar mixture and stir just until a soft dough forms; do not overmix.

3

Brown the pancetta; cook the vegetables

In a large sauce pot over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until starting to brown and crisp, 3 to 4 minutes. Spoon off all but 1 tablespoon oil. Add the mushrooms, garlic, thyme, mirepoix, tomato paste, and bay leaf and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 3 to 5 minutes.
While the vegetables cook, prep the chicken.

4

Finish the broth; cook the dumplings

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
To the pot with the vegetable mixture, over medium-high heat, sprinkle in the gluten-free flour and stir until the vegetables are coated, about 30 seconds. Add the chicken, pancetta, chicken broth, and 1½ cups water, and season with salt and pepper. Bring to a boil, then reduce to a simmer. Drop tablespoon-size balls of the dumpling batter into the broth; cover, and simmer over low heat until the dumplings are firm to the touch and the chicken is cooked through, about 20 minutes. Remove from the heat and discard the bay leaf.

5

Serve

Transfer the chicken and dumplings to individual bowls, garnish with the parsley, and serve.

Chef’s Tip You can use an ice cream scoop to help shape the dumplings. Just remember to shape them a bit smaller than you want them to be because they will expand as they cook in the sauce.

Kids can!
  • Prepare the milk-vinegar mixture.
  • Prepare the thyme and parsley.
  • Help make the dumplings.
  • Set the table.
  • Sing “She’ll Be Coming ‘Round the Mountain”.

Nutrition per serving: Calories: 520, Protein: 37 g, Total Fat: 23 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 2 g, Saturated Fat: 7 g, Cholesterol: 140 mg, Carbohydrates: 42 g, Fiber: 2 g, Added Sugar (Dumpling mix; Chicken broth contains trace amounts of organic cane sugar): 1 g, Sodium: 870 mg,: 1 g, Sodium: 870 mg
Contains: milk

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