Once again, it’s the recipe from this month’s Bon Appetit magazine, chicken & dumplings with mushrooms.
My changes were minimal. I used gluten free all purpose flour (Trader Joe’s) instead of wheat flour and used 6 chicken thighs instead of 4 whole legs.
The flavor was UNREAL. It was sooo rich. So delicious. Definitely tasted like it was from a gourmet food mag.
That said, the labor that went into it was also excessive (3+ hours all in). There are several steps that probably could have been omitted or simplified without affecting the outcome of the meal. Not going to be repeated due to the intensive kitchen time, but the leftovers will certainly be savored.