Reviewed: Apr. 24, 2012

This was tasty, but a bit too spicy. Next time I would not so much fresh taragon since it has a strong licorice flavor to it. I probably would opt for a spoon of it dry. I'd also cut all of the pepper in half and then add individual taste after it's served.

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Reviewer:

Nehal

Reviewed: Apr. 22, 2012

Full of flavor with perfect results. Be warned this is spicy hot, so do take that into account when preparing this dish. I used dried herbs as I did not have the fresh and just cut back to 1 tsp. of each. I made homemade dumplings instead of the purchased biscuits. Simply dropped them into the stew and done in 20 minutes in the oven (kept the pot top on). Really great recipe, Chef John.

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Reviewer:

Anne C.

Reviewed: Apr. 18, 2012

My husband is not a lover of chicken but he rated this meal as excellent. Another great recipe from Chef John.

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Reviewer:

Kate

Cooking Level: Intermediate

Reviewed: Apr. 17, 2012

This is pretty good - spicy, hearty... I did use dried spices, which probably made the flavors more intense, so next time I'll scale it down (although it's not a problem - it's really good just the way it is). My boyfriend raved about it, so I'd say it's a keeper! It's different than the usual chicken and dumplings I eat - probably just more herbs and spices, so it's all dependent on how you like it. I like it both ways. :)

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Reviewer:

CrissyCK

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Reviewed: Mar. 21, 2012

OMG!!! My family thinks I'm a good cook but kind of takes me for granted, this dish was the exception, they kept repeating throughout the meal how great it was and when was I going to make it again! At first I was disappointed that the "gravy" wasn't as thick as I thought it should be but when we all started drinking it with our spoons like soup it didn't seem like a bad idea. Definitely a keeper.

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Reviewer:

GOGOGADGET

Cooking Level: Expert

Home Town: Fenwick, Ontario, Canada

Living In: Cantley, Quebec, Canada

Reviewed: Mar. 21, 2012

I am just so happy I found and tried this recipe. It is flavourful and delicious. A warning to those about to make it it is a tad bit spicey. I am not one for spicey foods but I still loved this. Next time I will tone it down with the peppers. I think it is a must to use all the spices otherwise you will lose some of the flavor. I cannot wait to make this again. I should mention I don't own a dutch oven so those like me can use a stock pot and then throw it all in a roaster when it is time to place in the oven. Works just the same. Thanks Chef John for another great recipe!

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Reviewer:

ironwolf

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

Reviewed: Mar. 6, 2012

WOW! I can't believe there aren't more written reviews. I didn't have all of the herbs called for but used what I had, and the stew was amazing. I also didn't have mushrooms, so I just added a few more carrots and celery (including the celery leaves because they always add great flavor). It is definitely worth the stove time.

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Reviewer:

valerie

Reviewed: Feb. 24, 2012

Chef John's recipes never dissapoint! Wonderful flavors, well worth the time spent by the stove. Used some different herbs (tarragon just isn't available, darn) but wow. Oh, and DO use cream, rather than milk if you are not calorie-conscious.

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