I cannot eat this chicken and dumplings fast enough, which is not good because it's still piping hot! That's how amazing it is! Thank you to the lady who posted it originally. I strayed from the original recipe a bit, using about 5 lbs of chicken thighs. I also substituted dried tarragon in place of thyme. And a secret my mum taught me years ago: a pinch of curry powder! Finally added some heavy cream at the end. Oh, and I used whole wheat flour, and grated some lemon zest in with the parsley, etc. in the dumpling dough. I was SURE I would mess up the dumplings...NOPE! FANTASTIC, I can't wait for the old man to try it! THANK YOU!!
A note to those who found their dumplings disintegrating: Make sure you use at least a tablespoon of dough per dumpling. Also make sure the broth is at least boiling a bit; it will make the dumplings float, which means they are done!
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I cannot eat this chicken and dumplings fast enough, which is not good because it's still...