White Wine Chicken With Tarragon Dumplings

• 1 tbsp oil
• 4 1/4 lb chicken, cut into 8 pieces
• 1/4 cup seasoned flour
• 5 tbsp butter
• 1 None leek, trimmed, washed, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh tarragon leaves, chopped
• 3/4 cup white wine
• 1/4 cup chicken stock
• 1 1/2 lb winter squash, seeds removed, peeled, cubed
• None None Tarragon Dumplings
• 1/4 cup self-rising flour
• 5 tbsp butter, chopped
• 2 tsp fresh tarragon leaves, chopped
• 1/2 cup milk
• 5 oz baby spinach

1. Preheat oven to 325u0b0F.
2. Heat oil in a large Dutch oven over high heat. Dust chicken in seasoned flour then sear until browned. Set aside.
3. Reduce heat to medium. Add butter and saute leek for 4-5 mins, until tender. Add garlic and tarragon. Cook for 1 min. Add wine and simmer for 1 min. Return chicken to pan along with chicken stock. Bring to a boil then transfer to oven and bake for 30 mins. Add squash and bake for another 15 mins.
4. Meanwhile, to make the tarragon dumplings, sift flour into a bowl. Cut in butter then add tarragon. Gently stir in milk to form a soft dough. Knead lightly. Roll into golf ball-sized balls.
5. Stir baby spinach through chicken mixture then arrange dumplings over top. Bake, covered, for 10 mins.
6. Increase heat to 400u0b0F. Uncover Dutch oven and cook for another 5 mins, until dumplings are golden brown.

oil, chicken, flour, butter, garlic, tarragon, white wine, chicken stock, winter, tarragon, flour, butter, tarragon, milk, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/30807 (may not work)