Chicken and Dumplings for Two
They say that less is more. Could we make less stew with less effort but wind up with more flavor?
Why This Recipe Works
To downsize this comfort-food classic, we started by swapping out a whole chicken for boneless, skinless thighs. They’re quick cooking but less apt to dry out than white-meat breasts. Added with the heartier vegetables, frozen peas turned mushy and drab, so we sprinkle them over the dish during the last 5 minutes of cooking. Our dumplings for two used such a scant amount of cream that it seemed like a nuisance, so we found that we could use chicken broth, which we were already using in the filling, in place of the cream, along with a bit of butter to add back richness. The dumplings were more tender and savory than ever.
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