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I think I’ve had true Chicken and Dumplings once before in my life. If I’m remembering correctly, I was young and well, at that age I could care less if my soup had dumplings in it.
A lot of people I know consider chicken and dumplings to be an ultimate comfort food. I decided to give it a shot when I saw this recipe pop up on Smitten Kitchen. I’ve lately been on the hunt for recipes that were both filling and relatively cheap. I also look for meal that are relatively simple to make. While it meets the first two criteria, the third… not so much.
It is officially a “weekend” meal. It basically took me all day to make it, though it was done before 8pm when Lost came on. 
For someone who can go through the whole recipe at once it wouldn’t be so bad, but between all the joys associated with two toddlers and a newborn I’m glad I started at 9am.
But it’s mouthwatering as can be.
Chicken and Dumplings with Leeks and Fresh Tarragon, from Smitten Kitchen.
Notes: Don’t use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you’re ready to top the stew with the dumplings.
Stew
- 5 pounds bone-in, skin-on chicken thighs
I may pretend that I update often, but sometimes life gets in the way. By life I mean 2 kids, running daycare, crafting and sleeping. Occasionally I'm just lazy too. Please bear with me. I love my readers!
