This is one of those dishes that gets me super excited and begs me to tell you: make this now! Do not wait for this horrid rain to stop, do not wait for the end of your work day, do not wait for your vegetarian conscious to pipe up and remind you, you don’t eat meat. But I fear if I display this much fervor over a chicken dinner you will take my word less seriously, especially the next time another extraordinary recipe comes across these pages. So suffice it to say this frighteningly excellent recipe is what every chicken dish could be, or more correctly should be and is the perfect alternative to a disappointing spring market still lacking everything but the last withering remnants of winter’s offerings: root vegetables.
But if you will humor me for a moment and let me be far more dramatic than I am in everyday life, I would like to take this time to talk about how this, this southern deconstructed pot-pie like dish, can change your entire perspective on chicken. You see, this month I realized I only had nine recipes archived under poultry. Nine! And I don’t think I could pass off the impersonation of being vegetarian (ha ha ho ho, yeah right) even when there is an overwhelming dominance of vegetarian options (fifty-four!) categorized for you non-meat lovers. Now most of you following us into our fourth year here at the red spoon will know that I’ve griped and complained over chicken exactly nine times. Each time my opinion shifts as I recognize not all chicken has to be boring or mundane. Each time it gets better. Far better. But I think chicken and dumplings has irrevocably changed my views on chicken being dinner more than nine times in four years. In fact, it could be a weekly routine.