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
- Preheat oven to 325u0b0F.
- Heat oil in a large Dutch oven over high heat. Dust chicken in seasoned flour then sear until browned. Set aside.
- 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.
- 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.
- Stir baby spinach through chicken mixture then arrange dumplings over top. Bake, covered, for 10 mins.
- 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)