I get lots of gluten-free recipe requests, and I can’t always provide a recipe as quickly as one might wish! That’s why I’m happy to be able to share a reader recipe for Southern Chicken and Dumplings! Reader April Copeland has generously provided her tried and true gluten-free recipe, and even a picture for reference.
Enjoy the recipe and if you try it, be sure to leave a comment thanking April for sharing!
(If you’d like to share a recipe for me to consider posting on my blog, send it with a photo to Support@JulesGlutenFree.com)
Southern Chicken & Dumplings
Stock Ingredients (best in an iron pot, but any pot will do)
- 1 stick butter
- Jules Gluten Free™ All-Purpose Flour to dredge chicken
- 2 chicken breast halves (w/bones & skin)
- Salt and pepper
- 2-3 large carrots, diced
- 4-6 celery stalks w/heart, diced
- 2 medium onions, diced
- 3 large cloves garlic smashed and diced
- 1/2 tsp. poultry seasoning (split between dredge/vegetables)
- 10 cups chicken broth (or water with 2 tbsp. chicken base-be sure to use a gluten free one!)
- 2 medium brown potatoes cut into smallish rectangles
- 3/4 cup half & half
- 3 cups Jules Gluten Free™ All-Purpose Flour
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 2 tbsp. chicken fat (skimmed off broth after an hour of simmering & refrigerated till firm) or lard
- 4 tbsp. Crisco shortening
- 1 cup half & half
Serves 4-6, Time: 3-5 hours
Sprinkle chicken pieces generously with salt and pepper and lightly with poultry seasoning, and then dredge both sides in Jules Gluten Free All-Purpose Flour. Melt butter in a pot over medium-low heat. Brown chicken nicely on both sides and remove to a clean plate. (Chicken is not cooked through yet, so don’t eat it!)
In the same pot, add diced carrots, celery, onions, and garlic. Stir and cook for 3 to 4 minutes over medium heat. Stir in poultry seasoning (and chicken base if using water), and then pour in 8 cups chicken broth (or water). Stir to combine, and add browned chicken. Cover pot and simmer for an hour. Skim enough chicken fat off the top of the stock to give you 2 tbsp. (after refrigeration) for dumplings. Continue to simmer covered…up to another hour if you like.
Carefully, remove chicken from pot with a giant spoon, cool and pull (discarding skin/bones). Once pulled set aside for later. Add more chicken broth or water to pot (eyeball it – up to two more cups); continue to simmer stock with lid off. Smash some of the vegetation in the pot with a couple of spoons (you’ll be leaving them in there!).
While stock is simmering, make the dough for the dumplings: sift together all dry ingredients, cut in chicken fat (skimmed earlier) and shortening with a pastry cutter, and then add half-and-half gradually (you may use slightly less than 1 cup), until ball forms. Wrap in plastic wrap, cover with kitchen towel, and set aside for 30 minutes.
Roll out the dough onto floured surface that you don’t mind cutting on. Roll about ¼ inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 2 inches long. Place strips (use thin spatula/scraper to peel them up), on cooling racks or wax paper and allow to dry a teensy bit, about 30 minutes.
Add potatoes to stock and simmer for 20-30 minutes until soft. Keep stock to a gentle simmer and drop in dumplings. Cover and cook/steam for 4-6 minutes. Reduce heat to low, add pulled chicken and 3/4 cup half & half. Allow to cook a little longer stirring intermittently (and gently), approximately five minutes, and serve.
Recipe reprinted with permission from April Copeland, adapted from Ree Drummond (thepioneerwoman.com) & Emily (backtothecuttingboard.com)