 Now that the weather is getting colder, a nice heart warming meal is always good to have. Chicken and dumplings is such a meal. It's rather old fashion, but it can all be done in one pot. With Thanksgiving around the corner, it's an easy meal to prepare with everything else going on. I found this recipe in Gourmet Magazine back in February 1994. It's very flavorful, especially the dumplings. Ingredients that you may not have on hand will include chicken broth, shallots, leeks, celery, apple cider or juice, dill (I use dried), yellow cornmeal and half and half. Time wise, I would suggest dredging your chicken parts first, then prepare your leeks, carrots, celery and shallots and set aside. This is known as mise en place, "to put in place." It has French origins which means to gather all the ingredients and tools necessary for cooking. Once you have everything in the pot, prepared the dumplings. In under an hour you'll have dinner on the table. Enjoy!
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