Chicken and Dumplings for Two
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Appears in Cook's Country December/January 2014
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 m...
