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Chicken Fricassee with Chive Dumplings—Gluten Free

Updated June 6, 2017

Chicken Fricassee with Chive Dumplings is like Chicken and Dumplings kicked up a notch . . . it’s just that much better!

Fricassee is a cooking technique, a combination of sautéing and braising.  The meat is first sautéed in oil and/or fat, braised until fork tender, and then finished off with a sauce or gravy resulting in a flavorful concoction much like 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 resulting in a rich, melt-in-your-mouth, lip smacking comfort food your family will love.

Change it up!  Try different herbs to flavor your Chicken Fricassee and opt for the myriad of gluten free dumplings variations.

For a highly nutritious meal, serve with buttered green peas and a salad of watercress and tomato with French salad dressing.

Chicken Fricassee with Chive Dumplings—Gluten Free

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Time:  1 hour, 30 minutes

Servings:  4


  • 4 to 5 pound broiler-fryer chicken, washed, cut up, and patted dry
  • 1 cup Whole Grain Gluten Free Flour Blend
  • 2 teaspoons sea salt
  • 2 teaspoons paprika
  • 1½ teaspoon dry mustard
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 ½ tablespoons coconut oil
  • 1 ½ tablespoons butter
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 medium onion, chopped
  • 4 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • 1 cup milk (or milk substitute)
  • Chicken Stock
  • Chive Dumplings


  1. In a gallon size plastic zip bag, mix gluten-free flour, salt, paprika, dry mustard, garlic powder and pepper.
  2. Put chicken pieces into plastic bag and then zip closed; shake to coat chicken pieces.
  3. In a large Dutch oven, heat coconut oil just until surface of oil shimmers.
  4. Brown the chicken pieces on all sides.
  5. Remove chicken to a warm platter.
  6. Drain off the coconut oil from the Dutch oven, reserving it for later use.
  7. Replace chicken in the Dutch oven.
  8. Add the chicken broth, lemon juice, chopped onion, rosemary and thyme sprigs.
  9. Cover tightly and simmer the chicken until fork tender, about 45 minutes.
  10. Remove the chicken to a warm platter and cover with foil to keep warm.
  11. Drain off liquid from the Dutch oven, reserving it for later use.
  12. Over low heat, reheat reserved coconut oil in the Dutch oven.
  13. Stir in 1 tablespoon potato starch.
  14. While stirring, cook the roux until mixture 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. Add the liquid to the Dutch oven.
  18. Bring the liquid to a boil over medium high heat, stirring constantly with a whisk; boil for 1 minute.
  19. Return the chicken to the Dutch oven.
  20. Prepare Chive Dumplings variation from Secrets to Perfect Gluten Free Dumplings.
  21. Drop by tablespoonfuls onto simmering chicken.
  22. Cook uncovered for 10 minutes.
  23. Cover tightly and cook for 15 minutes longer.

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