It’s cold…. a week or so of no temps climbing above freezing, I believe. I had to go back to work today after a two week break. There are a number of reasons why comfort food is appropriate today so I have my day 8 assignment.
I knew one of the things I wanted to do was master chicken and dumplings from scratch. There are tons of recipes online and lots of my friends make pots of it exclaiming of its simplicity and ease.
I knew there would be the requirement to alter the recipe for the dumplings. Rather than milk and bisquick, I would have to go dairy free to accommodate the food allergies in my home. I pan fried chicken thighs, deglazed the pan, cooked and flavored a broth, made dumplings (which were really drop biscuits), and cooked it all together. This wasn’t really hard but it was time consuming considering the steps.
In the end it was okay. There were some definite changes to be made next time. 1. I need more chicken. I used 6-7 chicken thighs, but it needs more for our tastes. 2. I would change the brand of soymilk I used. I would only use soy as coconut and other nut milks can give a flavor. That was also the problem with the particular brand of soymilk I used. After more than 16 years of working with soymilk thanks to my son’s dairy allergy, I have become aware that they are not all created the same. Some brands, although they state they are unflavored, have a vanilla hint to them. Others do not. As you can imagine a vanilla flavor is not what you want in your chicken and dumplings, but unfortunately, it’s what I got thanks to the particularly brand. It wasn’t strong or I could not have eaten it, but it was mildly there. 3. I would use less liquid. I like a thicker broth. Nothing wrong with what we had, but I think this would improve it.
Here’s the finished product: