On Chicken & Dumplings

It’s officially Fall, and my body was immediately gravitating toward the warm and comforting, and one of my all-time favorite things to eat is Chicken & Dumplings! To kind of kick off my eager anticipation for the arrival of Smitten Kitchen’s new cookbook (WHICH CAME TODAY ACTUALLY! AHHHHHHH!!!), I thought I’d try her recipe out! Naturally, we weren’t disappointed in the slightest!

The chicken was super tender & juicy, the dumplings were hearty, and the stew as a whole was comfort to a tee, like curl up on the couch with a good book and thick blanket kind of comfort (which is exactly how I ate it). The one thing I think I would do differently next time though would be to add some carrots to it for a little color and additional freshness, but of course, I think that’s why this recipe is the perfect starting point! Plus, IT HAS LEEKS IN IT!! My favorite! I don’t think I actually would have thought to have included leeks in this dish before now, but I don’t think I’ll ever make it without them again!

Some Cooking Maggie Notes: I used boneless skinless because the ones I had purchased last week and froze beforehand that were bone/skin on were still frozen, so I ventured over to Gene’s and their bone/skin on were also frozen, so I went with boneless skinless out of ease! And because I halved the recipe (because there are only two of us eating here), I didn’t have enough chicken fat/residual juice to make the full amount of dumplings. So to ensure that there wouldn’t be a lack of that hearty dumpling essence—which is actually my favorite part of this dish—I included some handmade gnocchi from Gene’s Sausage shop, which had a similar density to the dumplings so you couldn’t tell the difference between them and it didn’t impact the flavor of the stew either. I did consider making dumplings without chicken fat, but worried the consistency/flavor wouldn’t match dumplings I made earlier.

With the drop in temperature, this dish is the best way to get your home smelling and feeling like Fall, and how can you go wrong with a smitten kitchen original?! (Answer: You can’t.) —Cooking Maggie


Chicken and Dumplings from smitten kitchen

2 Comments Add yours

  1. Anne Smith says:

    Looking forward to Cooking from the SK book. Chicken and dumplings might be where to start!

    Liked by 1 person

    1. It’s not in the new book, but she has a really yummy lentil stew that looks Devine! It’s dal style which is my favorite!


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