It wasn’t until years and years later that I was perusing Ree Drummon’s Pioneer Woman blog that I came across my conversion. This bowl of chicken and dumplings looked rich and hearty, with large, puffy dumplings that mimicked matzoh balls, my favorite. I knew I had to try it, and by God, I’m so glad I did.
Why You’ll Love This Recipe
This dish is a one-pot wonder: hearty, comforting, yet complex and rich. The skin is left on the chicken for extra flavor and a surprising pop of umamied texture. The dumplings are dense, yet light, somehow, with a soft, yet deep texture. The thyme marries the mire-poix (the classical French recipe-starter of onion, celery, and carrots) for a much more elegant taste than you might expect after years of the canned or Cracker Barreled stuff. I added a little extra turmeric for some especially yellow broth, but it’s not necessary. [AdsWithin]
