When I was a kid, my mom and I traveled to Michigan City, Indiana every summer to visit some pseudo-relatives (they were actually my aunt's relatives, but they felt like family). The family matriarch, an almost senile old lady, always made chicken 'n' dumplins. Though they lived in Indiana, the family hailed from the South, so it wasn't uncommon for them to make traditional Southern dishes.
Since she was super-old and kinda losing it, she always left the chicken bones in the pot. Others had to go behind her back and pick them out before serving. Gross, huh? Well, my Un-Chicken 'n' Dumplins is totally bone-free:
This is another cookbook recipe that I'll likely put up on the tester site next week. I developed it last winter, but it needed some work, so I made it again on Tuesday night. It's basically chicken-flavored seitan cooked in a chicken-ish broth with whole wheat dumplins' (we never pronounce the "g" down here), potatoes, carrots, and peas. Perfect hearty dish for cold winter nights, which unfortunately we're having again after the spring tease of last week. Bah!