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Chicken and leek stew with parsley dumplings
- Prep time:
- 15 mins
- Cook time:
- 30 mins
- Serves:
- 4
Silvana Franco makes a delicious lemon-scented broth of tender chicken and leeks with fluffy parsley dumplings
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Ingredients
- 2 tbsp vegetable oil
- 1 large Leeks, sliced
- 2 cloves Garlic, thinly sliced
- 2 Chicken breast, cut into bite-sized chunks
- 2 Chicken thighs, cut into bite-sized chunks
- 300ml hot chicken stock
- 2 sprigs Thyme
- 1/2 Lemon, juice only
For the dumplings
Method
1. Heat the oil in a large pan and cook the leeks and garlic for 2-3 minutes until softened.2. Add the chicken pieces and cook for a further 2 minutes.
3. Stir in the stock and bring to the boil. Cover and simmer for 5 minutes.
4. For the dumplings: mix together the flour, suet, pinch of salt, parsley and enough cold water (about 150ml) to make a soft dough. Shape into 12 small balls and drop into the stew along with the thyme sprigs.
5. Cover and cook for a further 15 minutes until the dumplings are puffed and have risen to the surface and the chicken is cooked through. Add a squeeze of lemon juice, adjust the seasoning if necessary and serve in warmed bowls.
Comments & Ratings
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Latest Comment
View all comments (5)Lovely! I used legs instead of thighs, but was still delicious. Will definately make this again. Brilliant value too!
very good... again clean plates at our end too.
Delicious and easy to make. I added creamy mashed potato, there were no leftovers just clean plates.
Simmer for a bit longer (30 mins) for a fuller flavour but use 250ml stock. AfterI'd made it once my kids (23
So simple and abolutely delicious