Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup, 150g)
  • 2 celery stalks, chopped (approx. 1 cup, 100g)
  • 2 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth, low sodium preferred
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 1/4 cup (30g) chopped fresh parsley (for garnish)
  • Salt to taste
  • 1 1/2 cups (180g) gluten-free all-purpose flour blend (with xanthan gum already added) (King Arthur Measure for Measure recommended)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (57g) cold unsalted butter, cut into cubes
  • 3/4 cup (180ml) milk (dairy or non-dairy)
  • 1 large egg

Instructions:

  1. Heat olive oil in the Dutch oven. Add onion, carrots, and celery, and sauté until softened (about 5-7 minutes). Add garlic and cook for another minute until fragrant.
  2. Pour in chicken broth, add thyme, rosemary, pepper, and bay leaf. Bring to a simmer.
  3. Add chicken pieces to the simmering broth. Cook until chicken is cooked through and reaches an internal temp of 165°F (about 15-20 minutes).
  4. While the chicken cooks, whisk together gluten-free flour, baking powder, and salt in a mixing bowl. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. In a separate bowl, whisk together the milk and egg. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix!
  5. Stir in the peas and corn into the stew.
  6. Drop spoonfuls of dumpling dough (about 1-2 tablespoons each) onto the simmering stew. Space them out evenly.
  7. Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and no longer doughy. Do not lift the lid during this time as it will affect the dumplings rising and cooking.
  8. Remove bay leaf. Stir in fresh parsley. Season with salt to taste. Serve hot.