Britt Rescigno co-founded Fiamma in Sun Valley, Idaho, after time as executive chef at Delaware Avenue Oyster House on Long Beach Island, New Jersey. That is a seafood background in a snowy mountain context, which tells you something about a cook who can read a room and adapt. For the chicken and dumplings, she did not adapt — she executed a version of the dish she had clearly made many times before.
Her dumplings were enriched with sour cream at a ratio of one tablespoon per half-cup of flour, which adds fat for tenderness and lactic acid for a subtle lift without chemical leavening. She dropped them into a simmering broth — not boiling, not barely simmering, but a steady 200°F — which cooked them evenly without toughening the exterior. The chicken was braised separately and shredded fine, then folded in after the dumplings set.
Fiamma is in Sun Valley because good cooks go where they want to go. Rescigno went to Idaho and brought her dumplings with her.