Description
A comforting, gluten-free and dairy-free chicken and dumplings recipe featuring fluffy herb-infused biscuits made with almond flour and coconut milk. This one-pot meal is ready in 45 minutes and perfect for chilly fall evenings.
Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs
- 6 cups low-sodium chicken broth
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons coconut oil
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup full-fat canned coconut milk
- 1 large egg
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
Instructions
- Prep ingredients by chopping onion, carrots, celery, garlic, and fresh herbs.
- Heat coconut oil in a large Dutch oven over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until soft.
- Add garlic and dried thyme; cook for 1 minute until fragrant.
- Pour in chicken broth and add bay leaves. Bring to a boil, then reduce to a simmer.
- Add chicken thighs to the simmering broth. Cover and cook for 15-20 minutes until tender.
- Remove chicken with a slotted spoon. Let cool, then shred meat, discarding skin and bones. Reserve broth.
- In a large bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk coconut milk and egg. Pour wet ingredients into dry ingredients.
- Add chopped fresh herbs and stir gently until just combined. Do not overmix.
- Return shredded chicken to the broth. Bring back to a gentle simmer.
- Drop spoonfuls of dough into the broth. Do not stir or lift the lid.
- Cook undisturbed for 12-15 minutes until a toothpick comes out clean.
- Remove bay leaves, adjust seasoning, and serve hot.
Notes
Do not overmix the dough to ensure fluffy dumplings. Keep the lid on while dumplings cook to trap steam. Use full-fat canned coconut milk for richness. This recipe does not freeze well as dumplings may become mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with dumpling
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 22
- Fiber: 4
- Protein: 25
Keywords: gluten-free, dairy-free, chicken and dumplings, fall recipes, comfort food, one-pot meal, healthy dinner