I think I’ve had true Chicken and Dumplings once before in my life. If I’m remembering correctly, I was young and well, at that age I could care less if my soup had dumplings in it.
A lot of people I know consider chicken and dumplings to be an ultimate comfort food. I decided to give it a shot when I saw this recipe pop up on Smitten Kitchen. I’ve lately been on the hunt for recipes that were both filling and relatively cheap. I also look for meal that are relatively simple to make. While it meets the first two criteria, the third… not so much.
It is officially a “weekend” meal. It basically took me all day to make it, though it was done before 8pm when Lost came on. 😀 For someone who can go through the whole recipe at once it wouldn’t be so bad, but between all the joys associated with two toddlers and a newborn I’m glad I started at 9am.
But it’s mouthwatering as can be.
Chicken and Dumplings with Leeks and Fresh Tarragon, from Smitten Kitchen.
Notes: Don’t use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you’re ready to top the stew with the dumplings.
- 5 pounds bone-in, skin-on chicken thighs (more…)