- Starting with 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 a further 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.
- To make the dumplings, start by mixing together the flour, baking powder, rosemary, salt and pepper in a bowl.
- 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. Dish is best enjoyed hot.
Duration It takes 25 mins to prepare and 1 hour 30 mins to cook.
Ingredients (Organic) For a serving of 4 people.
For the Garlic and Rosemary Dumplings:
3/4 cup plus 1 Table spoon of. all-purpose flour
1 3/4 tea spoon of. baking powder
1 tea spoon ofminced, fresh rosemary
1/2 tea spoon of kosher salt
1/4 tea spoon of freshly cracked black pepper
2/3 cup whole, or low-fat, milk
2 garlic cloves, minced
For the Herbed Chicken:
4 Table spoon of. 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 tea spoon oftsp. fresh thyme leaves
2 tea spoon of minced, fresh rosemary leaves
4 chicken thighs (about 1 3/4 pounds), bone in and skin on