New Southern Chicken & Herb Dumplings

How to Make

• Step 1: To poach chicken, in a large saucepan, add breasts and chicken stock to cover. Add bouquet garni; bring to a boil over high heat then decrease heat to low.

• Step 2: Simmer, skimming off foam occasionally until the chicken is tender, 10-15 minutes.

• Step 3: If stock is cloudy, don't worry, it's protein clarified from stock if the stock is cloudy don't worry, it's protein clarified from stock, just ignore or strain it out

• Step 4: Transfer poached chicken to a warm plate, reserve stock. Cover with a lid and set aside.

• Step 5: To prepare the dumplings, in a bowl, combine flour, cheese, baking powder, parsley, and 3/4 t salt. In a small saucepan, bring the milk and butter to a simmer over low heat, season with pepper. Add milk mixture to dry ingredients and stir to combine.

• Step 6: In a second large saucepan, heat the oil over medium heat. Add the onion, carrots and sweet potato. Cook until onions are translucent 3-5 minutes. Add garlic, cook until fragrant, 30-45 seconds. Add reserved stock and bring to a boil over high heat. Decrease heat to low. Using a small ice cream scoop or tablespoon, drop the dough about 1 tablespoon at a time, into the simmering stock. Cover and simmer until dumplings are cooked through and vegs are tender about 20 minutes.

• Step 7: To assemble, add reserved chicken and cook until just heated through, about 5 minutes. Stir in the spinach, cover and continue cooking 30-45 seconds. Add red pepper flakes. Taste and adjust for seasoning with salt & pepper.

• Step 8: To serve, ladle into shallow bowls, garnish with additional cheese.