Herbed Chicken with Garlic and Rosemary Dumplings Recipe
For the Herbed Chicken:
For the Garlic and Rosemary Dumplings:
For the chicken, melt the butter in a Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3 minutes. Add the potatoes, carrots, turnip and bay leaf and cook, stirring occasionally, for 10 minutes. Add the flour and stir until incorporated. Stir in the stock, thyme and rosemary. Nestle the chicken thighs into the pot and reduce the heat to low. Simmer, uncovered, stirring every 10 minutes, for 30 minutes.
For the dumplings, in a bowl, mix together the flour, baking powder, rosemary, salt and pepper. Gradually add the milk, stirring as you pour, until a soft dough forms. Stir in the garlic.
Drop the dumpling dough into the simmering pot in 6 heaping spoonfuls, spacing them out equally since they will swell as they cook. Cover and simmer until the dumplings are plump and the chicken is cooked through, 15 to 20 minutes. Discard the bay leaf. Serve immediately.
Excerpted from Adventures in Chicken, © 2016 by Eva Kosmas Flores. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.