Tonight for Dinner…

Cracker Barrel The Homeade Chicken and Dumplings that Pansy made for dinner the other night.
Very good and very easy.
I amde a couple of changes. Of course I used whole wheat pastry flour instead of all-purpose for the dumplings. I cut the milk in half and when I released the dough onto my floured cutting board to roll out, I just used lots of flour and patted it down to 1/2 and inch thickness instead of rolling it out.
I also used boneless, skinless thighs for the chicken. Much easier to work with.

7 comments

  1. Why did you have to make dumplings when you’ve got a whole mess of them running around your ankles all day?

  2. Referencin’ Cracker Barrel Chik’n n’ dumplins has made me lose all respect for this blog.

  3. Oh … yeah … mmm mmmm … those look like some mighty fine dumplins … I bet them dumplins sop up gravy real nice! Man, nothin like soppin’ up that good ol’ country-style gravy!
    One time, my pappy made some dumplins but, boy, them things just wudn’t sop right! I said “these there biscuits ain’t soppin OK … I been soppin with these for 10 minutes and look at how little they sopped!”
    It ain’t unusal to hear somebody yellin:
    “hey, how them bisuits soppin today … or … pass me some a them sop … or stop soppin! … or … mind if I stop to sop? … or … sop til ya drop! ”

  4. I feel like I’m missing out on some staple food here. I’ve never ever had Chicken and Dumplings. I’ll have to try this. 🙂

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