Chicken stew with parmesan dumplings
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 500g skinless chicken thigh filletsquartered
- 75g smoked bacon lardons
- 2 large leekshalved lengthways, cleaned and sliced
- 2 garlic clovescrushed
- 1 tbsp plain flour
- 500ml chicken stock
- 2 tbsp chopped herbs(one or a mixture of parsley, sage and thyme)
- 2 tbsp crème fraîche or double cream
DUMPLINGS
- 100g butterfrozen
- 200g self-raising flour
- 1 tbsp chopped herbs(one or a mixture of parsley, sage and thyme)
- 50g parmesanfinely grated
- cooked greensto serve
Nutrition: per serving
- kcal742
- fat43.3g
- saturates21.7g
- carbs44.6g
- sugars2g
- fibre4.4g
- protein41.3g
- salt2.4g
Method
step 1
Heat the oil in a large wide lidded casserole over a medium heat, then cook the chicken, turning, until lightly golden and opaque.
step 2
Scoop the chicken out of the pan then cook the lardons until they release their fat and turn golden. Add the leeks and cook until softened. Add the garlic and cook for a couple of minutes, then stir in the flour.
step 3
Gradually add the stock then bring to a simmer. Return the chicken, then simmer for 20 mins with the lid on. Stir in the herbs and the crème fraîche. Taste and season if needed.
step 4
Heat the oven to 200C/180C fan/gas 6. To make the dumplings, roughly grate the butter, then toss with the flour, herbs and parmesan, and season. Add 4-5 tbsp of water, mixing with a butter knife until it comes together into a dough.
step 5
Roll into eight dumplings, then sit on top of the stew and bake with the lid off for 25-30 mins or until puffed and golden. Serve with greens.
