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Chicken Fricassee with Chive Dumplings

Tasty and satisfying!  Gluten-free Chicken Fricassee with Chive Dumplings is a frugal main dish that turns out perfect, every time! | GlutenFreeHomemade.com

Updated May 11, 2018.

Gluten-free Chicken Fricassee with Chive Dumplings is like Chicken and Dumplings only better!

Fricassee is a cooking method, a combination of sautéing and braising.

The meat is first sautéed in oil or fat, braised until fork tender, and then finished off with a sauce or gravy resulting in a flavorful concoction much like a stew.

Using more tender cuts of meats instead of tough stewing cuts greatly reduces cooking time from hours to minutes, making Chicken Fricassee a weeknight menu possibility. 

So, why go to all the work of making a fricassee instead of a stew?

Because, this cooking technique infuses the flavors and essences of herbs and seasonings deep into the meat.

The result is a rich, melt-in-your-mouth, lip smacking comfort food your family will love.


Change it Up!

Get adventurous!

Try different herbs to flavor your Chicken Fricassee.

Choose from a myriad of Gluten Free Dumplings recipe variations.

For a highly nutritious meal, serve gluten-free Chicken Fricassee with Watercress Salad, buttered green peas and in-season fresh fruit for dessert.





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Chicken Fricassee with Chive Dumplings


By

Chicken Fricassee with Chive Dumplings


Tasty and satisfying! Gluten-free Chicken Fricassee with Chive Dumplings is a frugal main dish that turns out perfect, every time!

Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 4 to 6 servings

Ingredients:
- 4 to 5 pound broiler-fryer chicken, washed, cut up, and patted dry
- 1 cup Whole Grain Gluten Free Flour Blend
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 1/2 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons vegetable oil
- 1 1/2 tablespoons butter
- 1 cup chicken stock
- 2 tablespoons lemon juice
- 1 medium onion, chopped
- 4 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 1 tablespoon potato starch
- 1 cup milk (or milk substitute)
- chicken stock
- 1 recipe Chive Dumplings

Instructions:
1. In a gallon size plastic zip bag, combine flour, salt, paprika, dry mustard, garlic powder and pepper.
2. Put chicken pieces into plastic bag, zip closed; and then shake to coat chicken pieces.
3. In a large Dutch oven , heat oil just until it shimmers.
4. Brown chicken pieces on all sides.
5. Remove chicken to a warm platter.
6. Drain oil from the Dutch oven, reserving it for later use.
7. Replace chicken in the Dutch oven.
8. Add chicken stock, lemon juice, onion, rosemary and thyme.
9. Cover tightly and simmer until chicken is fork tender, about 45 minutes.
10. Remove chicken to a platter and cover with foil to keep warm.
11. Drain liquid from Dutch oven, reserving it for later use.
12. Over low heat, reheat reserved oil in the Dutch oven.
13. Stir in potato starch.
14. Cook until roux is bubbling and smooth, about 1 minute.
15. Remove from heat.
16. Add milk to reserved liquid, and then add chicken stock to measure 4 cups total liquid.
17. Whisk liquid mixture into the roux.
18. Over medium high heat, bring to a boil, stirring constantly; cook for 1 minute.
19. Return the chicken to Dutch oven.
20. Prepare Chive Dumplings.
21. Drop dumplings dough by tablespoonfuls onto simmering chicken.
22. Cook uncovered for 10 minutes.
23. Cover tightly and cook for 15 minutes longer.

Tags:
Gluten-free, Corn-free, Soy-free, Sugar-free,




Variation

Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 1.8 to 2.3 kilograms broiler-fryer chicken, washed, cut up, and patted dry
  • 250 ml Whole Grain Gluten Free Flour Blend
  • 10 ml salt
  • 10 ml paprika
  • 7.5 ml dry mustard
  • 5 ml garlic powder
  • 1.25 ml black pepper
  • 22.5 ml vegetable oil
  • 22.5 ml butter
  • 250 ml chicken stock
  • 30 ml lemon juice
  • 1 medium onion, chopped
  • 4 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • 15 ml potato starch
  • 250 ml milk (or milk substitute)
  • chicken stock
  • 1 recipe Chive Dumplings

Instructions

  1. In a gallon size plastic zip bag, combine flour, salt, paprika, dry mustard, garlic powder and pepper.
  2. Put chicken pieces into plastic bag, zip closed, and then shake to coat chicken pieces.
  3. In a large Dutch oven, heat oil just until it shimmers.
  4. Brown chicken pieces on all sides.
  5. Remove chicken to a warm platter.
  6. Drain oil from the Dutch oven, reserving it for later use.
  7. Replace chicken in the Dutch oven.
  8. Add chicken stock, lemon juice, onion, rosemary and thyme.
  9. Cover tightly and simmer until chicken is fork tender, about 45 minutes.
  10. Remove chicken to a platter and cover with foil to keep warm.
  11. Drain liquid from Dutch oven, reserving it for later use.
  12. Over low heat, reheat reserved oil in the Dutch oven.
  13. Stir in potato starch.
  14. Cook until roux is bubbling and smooth, about 1 minute.
  15. Remove from heat.
  16. Add milk to reserved liquid, and then add chicken stock to measure 1 liter total liquid.
  17. Whisk liquid mixture into the roux.
  18. Over medium high heat, bring to a boil, stirring constantly; cook for 1 minute.
  19. Return the chicken to Dutch oven.
  20. Prepare Chive Dumplings.
  21. Drop by 15 ml spoonfuls onto simmering chicken.
  22. Cook uncovered for 10 minutes.
  23. Cover tightly and cook for 15 minutes longer.



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