This recipe calls for dark meat (chicken thighs), but you can substitute chicken breasts if you're more of a white-meat fan.

Serves 4


For the Herbed Chicken:
  • 4 Tbsp. unsalted butter
  • 1 large, sweet onion, diced
  • 3 garlic cloves, minced
  • 3 small Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 4 carrots, peeled and cut into 1/4-inch-thick slices
  • 1 small turnip, peeled, quartered and cut into 1/4-inch-thick slices
  • 1 bay leaf
  • 1/3 cup all-purpose flour
  • 2 cups chicken stock
  • 2 tsp. fresh thyme leaves
  • 2 tsp. minced, fresh rosemary leaves
  • 4 chicken thighs (about 1 3/4 pounds), bone in and skin on

    For the Garlic and Rosemary Dumplings:
  • 3/4 cup plus 1 Tbsp. all-purpose flour
  • 1 3/4 tsp. baking powder
  • 1 tsp. minced, fresh rosemary
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly cracked black pepper
  • 2/3 cup whole, or low-fat, milk
  • 2 garlic cloves, minced

    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.

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