When my knocked up wife says she wants Chicken & Dumplings, she get gets the best damn Chicken & Dumplings ever made.
Here's the recipe:
http://www.foodnetwork.com/recipes/tyle ... index.html
I spent about four hours preparing this while painting the ceiling in my bathroom but it was well worth the effort. After roasting the chicken, I had a little trouble refraining from eating the whole thing right there. The recipe calls for discarding the skin after roasting so I ate it. WOW! The lemon makes all the difference.
The dumplings are freshly poached in the broth and better than any biscuit I've had. I've used this recipe several times and have never found anything that compares.
I opened a bottle of Ken Wright Pinot Blanc (not available locally) and realized why I like this varietal so much. It's cool enough for the summer but has enough body to satisfy a red wine lover. Don't worry that you can't find Ken Wright here. Call Jon at C&B for his current suggestion. They're all GOOD! One of my favorites is the Robert Foley Pinot Blanc.