Country Style Chicken Stew With Gluten-Free Dumplings

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Inevitably as soon as September rolls around we think of family-style comfort food. A crisp chill in the air and beautiful coloured fallen leaves on the ground remind me of my first days of school. The weather is cooler and after a busy day coming home to a delicious full bowl of chicken stew with dumplings is an excellent way to end the day. The thick sauce with juicy pieces of chicken and fall vegetables are topped with gluten-free fluffy dumplings made with chives. The flavours smouldering in your mouth are unforgettable. Be sure to serve this family-style meal with our delicious gluten-free pull-apart soft rolls. Enjoy!

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 2 yellow onions, chopped
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 3 sprigs fresh thyme or 2 tsp. GF dried thyme
  • 2 GF bay leaves
  • 1 Tbsp. chopped fresh rosemary or 1/2 tsp. GF dried rosemary
  • 8 skinless bone-in chicken thighs (the bones add rich flavour to the stew)
  • 2 ears of fresh sweet corn, kernels removed
  • 2 large potatoes, peeled and cubed
  • 1 small turnip, peeled and cubed
  • Handful of small button mushrooms, quartered
  • 4 cups water (you can use GF chicken stock, but it is not necessary, there is plenty of flavour from the chicken and all the veggies)
  • 1 cup fresh or frozen peas
  • 1/2 cup cream
  • 1 Tbsp. Tapioca starch
  • Pure sea salt and GF ground black pepper to taste
  • DUMPLINGS:
  • 1 cup all-purpose gluten-free flour blend (if it doesn't include xanthan gum add 1/2 tsp.)
  • 2 tsp. GF baking powder
  • 2 Tbsp. chopped fresh chives
  • 2 Tbsp. cold butter
  • 1/4 cup cold water
  • 1 egg, whisked
  • Instructions

  • Preheat oven to 375 F
  • In a large Dutch oven over medium heat, sauté onions, carrots and celery for 5 minutes
  • Stir in thyme, bay leaves and rosemary. Add chicken, corn, potatoes, turnip, mushrooms and water. Season with salt and pepper. Bring to boil, remove from the heat and cover. Place in the oven and bake for 30 minutes
  • DUMPLINGS: In a bowl, whisk together flour, baking powder, salt and chives. Coarsely grate in the butter and rub together until it resembles breadcrumbs. Add water and egg and mix until it becomes a ball of dough.
  • Drop tablespoonfuls onto hot stew, leaving space around each dumpling. Cover and bake for 15 minutes
  • Whisk together cream and tapioca and carefully stir into to the stew with peas.
  • Cover and bake 5 more minutes. Taste and adjust for seasoning if needed. Enjoy!
  • Note: the stew thickens over time and will keep up to 3 days refrigerated. If the stew becomes too thick add a little chicken broth or water 



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