Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying classic. Garnish with parsley sprigs, if desired.
Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.
We've been fans of Andrew Carmellini's Fried Chicken for quite a while, seeking it out at Locanda Verde back in '09, scouting it out at the opening of The Dutch earlier this year, and enjoying it waaaay...