Dairy-Free Chicken and Dumplings

Chicken and dumplings
Photo from Taste of Home

I love taking great recipes from my job at Taste of Home and adapting them to be dairy free. I recently did that with this great recipe and even demonstrated how to make it on Facebook Live (see below). This is a classic dish great for those colder evenings.

Chicken and Dumplings

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns

DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup water, broth or beer
1 tablespoon olive oil

GARNISH:
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.

Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.

Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.

Whisk flour, baking powder and salt. In another bowl, whisk water and oil. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto simmering liquid. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in parsley and thyme. Season with additional salt and pepper to taste.

Originally published on Taste of Home at https://www.tasteofhome.com/Recipes/the-best-chicken---dumplings

Dairy Freed

Dairy-Free Chicken and Dumplings

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