The holidays are upon us, and whether you're hosting guests or heading to a potluck, you need a killer and sanity-saving dish. Instead of cooking up a multi-course meal, we recommend making a big pot of Thomas Boemer's riff on chicken and dumplings instead. Served at Boemer's recent Beard House dinner, this hearty dish has a rich base of pulled chicken and aromatics like celery, onion, and bay leaves. Heavy cream thickens the broth ('tis the season, after all), and the contents are transfered to a baking dish and popped into the oven with a homemade, flaky puff pastry lid.
If you're feeling extra fancy, ladle the base into individual ramekins (as shown above), or opt for a more rustic, family-style aesthetic and use your favorite large baking dish. Either way, you can prepare this comforting recipe ahead of time to allow for maximum merriment with your friends and loved ones. Get the recipe.
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Hilary Deutsch is digital media coordinator at the James Beard Foundation. Find her on Instagram and Twitter.
