Comments on: chicken and dumplings http://smittenkitchen.com/2007/12/chicken-and-dumplings/ Wed, 23 May 2012 04:58:50 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Jennifer http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1891279 Jennifer Wed, 23 May 2012 03:27:08 +0000 http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1891279 Lordy! I accidentally purchased lemon thyme, but then thought, "what the heck," and chopped it up. It was amazing! Great flavor. An added touch. Lordy! I accidentally purchased lemon thyme, but then thought, “what the heck,” and chopped it up. It was amazing! Great flavor. An added touch.

]]> By: Sarah http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1754344 Sarah Thu, 05 Apr 2012 18:01:46 +0000 http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1754344 I love this recipe! I first tried it six or seven months ago and it's been in regular rotation ever since. It's great for company - I make it ahead, stopping after step 3, and then heat it back up when they arrive, add peas and tarragon, and make the dumplings. I love this recipe! I first tried it six or seven months ago and it’s been in regular rotation ever since. It’s great for company – I make it ahead, stopping after step 3, and then heat it back up when they arrive, add peas and tarragon, and make the dumplings.

]]> By: JamieF http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1720488 JamieF Sat, 24 Mar 2012 04:04:41 +0000 http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1720488 I first made this recipe about a year ago. It was my first time eating chicken and dumplings, too. I thought I wouldn't like it - I had once gone to a restaurant with a large group of family and several people ordered chicken and dumplings. What the server brought out looked like it came out of can - it was gelatinous and topped with what looked like balls of paste. Your photos made me get over that. I made the dish and it was so good. I made it again recently, remembering that I had enjoyed it, but it was funny - it was even better than I had remembered! I drove everyone around me nuts with my, "can you believe how GOOD this is?" over and over - which is doubly obnoxious when talking about a dish you made yourself! I had always assumed that dumplings like this would be pasty and overly starchy - but they are like delicious little clouds, light and fluffy. It's supposed to rain this weekend. I think I might be making this again... I first made this recipe about a year ago. It was my first time eating chicken and dumplings, too. I thought I wouldn’t like it – I had once gone to a restaurant with a large group of family and several people ordered chicken and dumplings. What the server brought out looked like it came out of can – it was gelatinous and topped with what looked like balls of paste. Your photos made me get over that. I made the dish and it was so good.

I made it again recently, remembering that I had enjoyed it, but it was funny – it was even better than I had remembered! I drove everyone around me nuts with my, “can you believe how GOOD this is?” over and over – which is doubly obnoxious when talking about a dish you made yourself! I had always assumed that dumplings like this would be pasty and overly starchy – but they are like delicious little clouds, light and fluffy. It’s supposed to rain this weekend. I think I might be making this again…

]]> By: Jake http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1421483 Jake Fri, 06 Jan 2012 04:22:40 +0000 http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1421483 A bowl of this fragrant glory sits steaming beside my mouse even as I type...the tarragon and leaks lend a sweetness of odor and flavor that I did not expect, but appreciate. melissa, I could have told you chicken thighs are this good! I've always been a fan of the brown meat and this recipe only confirms my preferences ...this tarragon is freaking out my tastebuds and flavor memory... Deb, it needs more vegetable! To that end, I resolve to add carrots next time I make this. A bowl of this fragrant glory sits steaming beside my mouse even as I type…the tarragon and leaks lend a sweetness of odor and flavor that I did not expect, but appreciate.
melissa, I could have told you chicken thighs are this good! I’ve always been a fan of the brown meat and this recipe only confirms my preferences
…this tarragon is freaking out my tastebuds and flavor memory…
Deb, it needs more vegetable! To that end, I resolve to add carrots next time I make this.

]]> By: deb http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1406497 deb Tue, 03 Jan 2012 22:32:27 +0000 http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1406497 Jenny -- Salad, wine and cheese or whatever you like to eat with stews. The dish is hearty, however, probably just a salad will do. (P.S. I would enjoy it with beer, but I always like rustic food with beer.) Jenny — Salad, wine and cheese or whatever you like to eat with stews. The dish is hearty, however, probably just a salad will do. (P.S. I would enjoy it with beer, but I always like rustic food with beer.)

]]> By: Jenny Mc http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1406120 Jenny Mc Tue, 03 Jan 2012 21:18:04 +0000 http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1406120 Hi, I am new to your blog and this recipe caught my attention. I would like to create a dinner around it. This being an entree. What do you suggest I serve along side it? Salad? Wine? Cheese? Please advise me. Hi,

I am new to your blog and this recipe caught my attention. I would like to create a dinner around it. This being an entree. What do you suggest I serve along side it?
Salad? Wine? Cheese?
Please advise me.

]]> By: melissa http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1212322 melissa Sat, 26 Nov 2011 06:17:40 +0000 http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1212322 just made this... yum! i halved the recipe and it still made a ton. i used a cup of homemade chicken stock and the rest canned broth; very rich flavor. this was soupy, not creamy or pot-pie-filling-y at all; almost no thickening. for a few minutes i wondered if i'd used teaspoons instead of tablespoons of flour. don't think so, though. maybe i should have put in just a little bit of broth at first, stirring till it thickened, like you do with a roux? i added some chopped carrots, celery, and parsnips because it seemed to me the dish would have a fuller flavor and texture, and only while looking up the original recipe realized they were part of it. i'm not sure of the benefit of taking them out, though i love the addition of leeks and tarragon to this recipe. the only thing that surprised me was the texture of the dumplings--it's possible they could have used a minute or two more cooking, but i didn't expect them to be *quite* so airy--the inside completely melts as soon as it touches the broth. i guess i was expecting something more like soup dumplings (fluffy matzoh-ball texture)? by the time i was done my second helping, i definitely appreciated them, though. i did read tips in the CI recipe that you should wrap a dishtowel around the lid so it soaks up the moisture instead of dripping on the dumplings and making them slimy; and that (like with matzoh balls) one of the keys to fluffiness is not to open the lid until you think they're done, or they won't steam properly. i have to add that the chicken was amazingly flavorful and succulent. who knew thighs could be THAT good! just made this… yum! i halved the recipe and it still made a ton. i used a cup of homemade chicken stock and the rest canned broth; very rich flavor. this was soupy, not creamy or pot-pie-filling-y at all; almost no thickening. for a few minutes i wondered if i’d used teaspoons instead of tablespoons of flour. don’t think so, though. maybe i should have put in just a little bit of broth at first, stirring till it thickened, like you do with a roux?

i added some chopped carrots, celery, and parsnips because it seemed to me the dish would have a fuller flavor and texture, and only while looking up the original recipe realized they were part of it. i’m not sure of the benefit of taking them out, though i love the addition of leeks and tarragon to this recipe.

the only thing that surprised me was the texture of the dumplings–it’s possible they could have used a minute or two more cooking, but i didn’t expect them to be *quite* so airy–the inside completely melts as soon as it touches the broth. i guess i was expecting something more like soup dumplings (fluffy matzoh-ball texture)? by the time i was done my second helping, i definitely appreciated them, though. i did read tips in the CI recipe that you should wrap a dishtowel around the lid so it soaks up the moisture instead of dripping on the dumplings and making them slimy; and that (like with matzoh balls) one of the keys to fluffiness is not to open the lid until you think they’re done, or they won’t steam properly.

i have to add that the chicken was amazingly flavorful and succulent. who knew thighs could be THAT good!

]]> By: Londongirl http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1022876 Londongirl Sun, 23 Oct 2011 20:45:39 +0000 http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-1022876 Just made this on a chilly autumn day in London, and though I didn't have tarragon or sherry, it was just gorgeous. My dumplings were a bit mis-shapen, but tasted brilliant. ps: love the blog! Just made this on a chilly autumn day in London, and though I didn’t have tarragon or sherry, it was just gorgeous. My dumplings were a bit mis-shapen, but tasted brilliant. ps: love the blog!

]]> By: Jess http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-995253 Jess Thu, 13 Oct 2011 02:44:04 +0000 http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-995253 Okay so, I've never cooked anything in my life except ONE time and I had a lot of help from my boyfriend. Well, today while he was at work, I decided I'd surprise him by making dinner. I improvised, of course. It's just the two of us so I halved all of the amounts, and instead of with-skin and bone chicken, I used boneless, skinless chicken breast. I also didn't have any of the leaves that you have, or the Sherry - I skipped the leaves entirely and improvised apple cider vinegar for it instead. I must say. . . This has turned out the me the most delicious thing I have made in my entire life. I'm so happy with it that I'm almost to tears - it's just that amazing. Especially since I've only cooked once and it turned out this great. I'm so proud of myself. Thank you for the recipe. C= Okay so, I’ve never cooked anything in my life except ONE time and I had a lot of help from my boyfriend. Well, today while he was at work, I decided I’d surprise him by making dinner.

I improvised, of course. It’s just the two of us so I halved all of the amounts, and instead of with-skin and bone chicken, I used boneless, skinless chicken breast.

I also didn’t have any of the leaves that you have, or the Sherry – I skipped the leaves entirely and improvised apple cider vinegar for it instead.

I must say. . . This has turned out the me the most delicious thing I have made in my entire life. I’m so happy with it that I’m almost to tears – it’s just that amazing. Especially since I’ve only cooked once and it turned out this great. I’m so proud of myself. Thank you for the recipe. C=

]]> By: Arjuna http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-969214 Arjuna Tue, 04 Oct 2011 00:51:24 +0000 http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-969214 Great recipe, thanks for publishing it here. My wife is addicted to your blog, and regularly experiments with various recipes from here. We will roast a chicken for dinner on Sunday, pick the carcass on Monday for Chicken Pot Pie (your recipe) and boil it down for stock and soup, and finally use the left-over CPP filling for chicken and dumplings later in the week. A great way to use the whole bird for multiple meals, and best bit is it covers at least 4 dinners for the week from a single chicken! Great recipe, thanks for publishing it here. My wife is addicted to your blog, and regularly experiments with various recipes from here. We will roast a chicken for dinner on Sunday, pick the carcass on Monday for Chicken Pot Pie (your recipe) and boil it down for stock and soup, and finally use the left-over CPP filling for chicken and dumplings later in the week. A great way to use the whole bird for multiple meals, and best bit is it covers at least 4 dinners for the week from a single chicken!

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