Chicken Stew Gluten Free Dumplings

Chicken Stew with Gluten Free Dumplings

  • 195 mins
  • 17 ingredients


  • Whole Chicken 1 Whole (1.5 - 2kg)
  • Water 6 Litres
  • Potatoes 500g
  • Celery 2 Stalks
  • Leek 1 Whole
  • Carrot 2 Whole
  • Brown Onion 2 Whole
  • Garlic Cloves 4 Whole
  • Salt 1 Tbsp
  • Ground Black Pepper 2 Tsp
  • Fresh Herbs (Your Choice) Parsley, Thyme, Sage, Rosemary, Oregano, Basil (2 Handfuls)
  • Lemon Juice 2 Tsp
  • Plain Gluten Free Flour 2 Cups
  • Butter 50g
  • Milk 3/4 Cup
  • Baking Powder (Gluten Free) 1 Tsp
  • Parmesan Cheese (Grated) 2 Tbsp (Optional)
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Make the Stew

  1. Add the whole chicken to a large stock pot with the water
  2. Bring to the boil, then allow to simmer with the lid on for 1 hour
  3. While Chicken is boiling, mince the garlic and herbs in a food processor and chop the vegetables into bite size pieces.
  4. When Chicken is cooked, remove from pot and set aside to cool
  5. Remove any residue from the water using a handheld strainer.
  6. Leave water on heat, and add 3/4 of the minced herbs & garlic. Stir through.
  7. Add the chopped vegetables, salt, pepper, & lemon juice and leave to simmer for 20 minutes.
  8. Pre-heat the oven to 180°c
  9. Meanwhile, cut the meat off the chicken, discarding the carcass.
  10. Add the chicken to the vegetables and keep simmering for a further 10 minutes.

Prepare the dumplings

  1. Chop the butter and add to a large bowl
  2. Put the flour & baking powder in with the butter, and begin to rub through with your fingers.
  3. The mixture should resemble breadcrumbs, when combined.
  4. Add the herb/ garlic mixture with a dash of salt and pepper.
  5. Add the milk and parmesan cheese (if using) and knead with hands until a dough is formed.
  6. Roll into 12 balls.

Bake Stew in Oven

  1. Transfer the stew mix to an oven proof casserole dish (if the pot is not oven proof)
  2. Add the dumplings to the stew so they are just submerged in water, but halfway sticking out the top
  3. Put casserole dish in oven for 30 minutes, covered with foil or a lid
  4. After 30 minutes, remove cover, and cook for a further 30 minutes.
  5. Serve Hot.

Serves 6-8


If your diet permits, you can use plain flour that is not gluten free.

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