White Wine Chicken With Tarragon Dumplings - cooking recipe

Ingredients

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

Preparation

Preheat oven to 325\u00b0F.
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 400\u00b0F. Uncover Dutch oven and cook for another 5 mins, until dumplings are golden brown.