Wednesday, November 04, 2009
Chicken and Dumplings
Prep Time: 40 minutes
Cook Time: 30 minutes
Assemble Time: 30 minutes
Cook Time: 20 minutes
Make Again: Yes
Recipe Source: Cook's Illustrated (Jan 2005)
Yes, this takes awhile to make. And actually, I used chicken breasts (not recommended by CI, but recommended by me!) so it was quicker. The hardest part for me is pulling the skin off the chicken (after browning) and then pulling the chicken off the bone after cooking. However, it is necessary to do this steps to get the non-greasy, yet full-flavored broth. And I think it is worth it (every once in a while) for such a yummy recipe.
I made a little bit lighter, by using half the fats call for in the recipe (less oil for the chicken, less butter in the stew, less fat in the dumplings.) Using breasts makes is lighter also. But the dish was still very rich and delicious.
I have made this once before and froze the leftovers, and I remember they were still good. I will do that again, which is nice allowing for a quick delicious meal another evening without any work.