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8 to 10
servingsMedium
By Bill Neal
Published 1985
While growing up, I always thought of chicken and dumplings as a rustic farm dish. Perhaps it was just the lack of euphony in the word dumpling—phonics have ruined the reputation of more than one dish. Yet the balance of a perfectly poached bird napped in a mushroom sauce and garnished with savory, fresh herb pillows is worthy of the most elegant menus.