New Southern Chicken and Herb Dumplings | Louisiana Kitchen & Culture

Ingredients

• 3 boneless, skinless chicken breasts, cubed (about 2 pounds)
• 6 cups chicken stock
• Bouquet garni (3 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, preferably fresh, 6 black peppercorns, tied together in cheesecloth)
• 2 cups unbleached all-purpose flour
• 2 tablespoons finely grated Parmigiano-Reggiano cheese (about 1/2 ounce), plus more for garnish
• 1 tablespoon baking powder
• 1 tablespoon chopped fresh flat-leaf parsley
• Coarse salt and freshly ground black pepper
• 1 cup whole milk
• 3 tablespoons unsalted butter
• 1 tablespoon canola oil
• 1 onion, preferably Vidalia, chopped
• 3 carrots, cut into 1/2-inch rounds
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 2 cloves garlic, finely chopped
• 10 ounces fresh baby spinach
• 1/2 teaspoon red pepper flakes (optional)