Comments on: chicken and dumplings http://smittenkitchen.com/2007/12/chicken-and-dumplings/ Sat, 11 Feb 2012 20:58:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 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!

]]> By: Megan http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-966271 Megan Mon, 03 Oct 2011 00:04:52 +0000 http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-966271 First of all, I am huge fan of your blog. I am constantly trying new things on here and am always forcing my housemates, family, and boyfriend to eat it all! I am dying to try this, but I am a vegetarian. I am pretty good at swapping things to make dishes work, but I have a few questions! Do you think if I substituted maybe mushroom broth (vs. plain vegetable broth) that the stew would still thicken? I use Quorn fake chicken products that I think would be amazing in this. I figured I wouldn't throw those in until the very end though after the stew had thickened most of the way. Thanks!!! First of all, I am huge fan of your blog. I am constantly trying new things on here and am always forcing my housemates, family, and boyfriend to eat it all! I am dying to try this, but I am a vegetarian. I am pretty good at swapping things to make dishes work, but I have a few questions! Do you think if I substituted maybe mushroom broth (vs. plain vegetable broth) that the stew would still thicken? I use Quorn fake chicken products that I think would be amazing in this. I figured I wouldn’t throw those in until the very end though after the stew had thickened most of the way. Thanks!!!

]]> By: Anna http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-841736 Anna Wed, 17 Aug 2011 01:08:09 +0000 http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-841736 I made this last night to break in my new apartment's kitchen. It was very good! I am officially a leek convert. I made this last night to break in my new apartment’s kitchen. It was very good! I am officially a leek convert.

]]> By: Eliza http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-704195 Eliza Sun, 05 Jun 2011 23:27:59 +0000 http://smittenkitchen.com/2007/12/chicken-and-dumplings/#comment-704195 YUM! We used leftover turkey, so I'm sure we missed some flavor booster steps, but still... yum! Perfect for a chilly rainy evening, any season! YUM! We used leftover turkey, so I’m sure we missed some flavor booster steps, but still… yum! Perfect for a chilly rainy evening, any season!

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