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Preheat oven to 350°F. In a large Dutch oven, heat half the oil on high. Dust chicken pieces in flour, shaking off excess. Brown in 2 batches, 3-4 minutes each. Transfer to a plate. Heat remaining oil in same pan on medium. Saute leek and bacon 3-5 minutes, until golden. Add mushrooms and garlic and cook 1 minute, stirring. Return chicken to pan with wine to deglaze. Stir in stock, carrots and half the rosemary. Bring to a simmer. Cover and transfer to the oven to bake for 30 minutes. Meanwhile, bring potatoes to boil in a saucepan of salted water and cook on high 15-20 minutes, until just tender. Cool. Sift flour into a large bowl. Rub in butter until mixture resembles breadcrumbs. Grate in potato and season to taste. Mix together gently. Stir in milk to form a soft dough. Transfer to a floured surface and roll into a 2 inch-thick log. Cut into 12 rounds. Arrange dumplings over chicken and brush with extra milk. Top with remaining rosemary. Bake, uncovered, 30-35 minutes until dumplings are puffed and lightly golden.
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking