Well, first and foremost, whoever said this recipe would take an hour and 45 minutes to complete is full of bull honkey. I consider myself a pretty efficient cook, but because I relied on the 'Ready In' time, my husband went to bed without dinner after a 14 hour work day. I'm not too happy about that. As far as the quality of the dish, I am pleased. This is a very hearty, thick chicken stew and the homemade dumplings are a nice touch, albeit a little bland. I followed the recipe almost exactly with the exception of using chicken broth instead of water to simmer my chicken in, and I heaped the basil and thyme. I did not use potatoes due to personal preference....seems weird to have potatoes and dumplings together, especially since they look similar too. After I boiled my chicken, I used two forks to shred the meat, like you'd do with pulled pork, and I found this to be easier than trying to dice it all. This recipe would benefit from the addition of ground white pepper, but I couldn't find mine. For presentation, add a slice of steamed lemon and a criss-crossed sprig of fresh rosemary. I will make this again on a cold day, but if and only if I have some serious time to spare!
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Well, first and foremost, whoever said this recipe would take an hour and 45 minutes to...