I browned chicken dredged with rice flour in oil for about 7 minutes. Then I set it aside.
In the same pot I had browned the chicken, I added some GFCF "butter" and cooked carrots, potatoes, onions, salt, pepper, thyme and a bay leaf until just tender.
I added the chicken and 4 cups of organic, gluten free chicken broth.
And finally, the dumplings (made from rice flour, tapioca starch, corn flour, almond milk and an egg).
Covered and cooked for 12-14 minutes, removed bay leaf and served.
I'm not writing the exact recipe here because it still needs some tweaking, but it was a good start. I wasn't thrilled with the texture of the dumplings. I'll work on it. This probably isn't the last snowstorm of the winter.
dang but I want to live at your house, at least for meal times! G free or C free I don't care, it looks wonderful, I can smell it in my mind. When I was working on the Ididirod in Alaska volunteers in Nome made chicken and dumplings for those of us working the race, I ate and ate and ate, the ladies laughed and commented on how nice it was to see a girl eat like a man! ;0) gotta love it
ReplyDelete