My take on the classic .. Its risky doing a spin on a classic like chicken and dumplings but what i tell people is I'm not looking to replace chicken and dumplings done the traditional way but to simply make it more restaurant friendly...
I used a supreme of chicken cooked sous vide at 145 and then seared it to finish.. for the broth i cooked gnocchi, house made pancetta with shallots until golden and simply deglazed it with a rich reduced chicken broth and finished with fresh peas and sprouts
Did i do the old classic justice ?
