Chicken and Dumplings
My father gave me a gift subscription to Bon Appetit and I’ve been loving it! The February 2012 issue was all about southern food and it got me thinking about how little I’ve learned about southern cuisine over the past 5 years. I wouldn’t go so far as to say chicken and dumplings is a southern recipe, but dumplings, like biscuits, tend to make me think of southern cooking.
To that end, I decided it would be a good idea to try out the Chicken and Dumplings recipe that appeared in this issue of Bon Appetit. Let me start by saying it is delicious. Let me follow that by saying it is super easy! The dumplings are a ricotta-based gnocchi and are packed full of taste but remain really light. Just dump the ingredients in a bowl, mix and chill. Nutmeg makes it such an interesting flavor. The chicken and gravy portion of the recipe is equally easy. Cook the chicken in the chicken broth, remove, make a roux of butter and flour, whisk it in to the broth, add the chopped vegetables, shred the meat and add it back to the pot. Viola a hearty, flavorful, healthy dinner!
Two of my dear friends from college came over to help me eat the large pot of this, and their were claims that this was the best meal they’d had in a long time. It doesn’t get better than easy to make, extremely delicious, and healthy too!
You can find the recipe on the Bon Appetit site, here. I made this again within the week and so far everyone who’s tried it has asked for the recipe. Now, I’ll just refer them here. I do hope you enjoy this though; it’s perfect for both a cold wintery night and a pleasant summer evening. This recipe is going down as one of my fall backs for many many years to come.