Chicken stew & dumplings

Name: Chicken stew & dumplings
Ingredients: 2 tbsp olive oil; 8 skinless / boneless chicken thighs; 100 grams bacon or ham diced; 1 onion, chopped; 2 leeks thinly sliced; 2 tbsp plain flour; 100 ml white wine or cider; 500 ml chicken stock; 100 grams peas, frozen or fresh; 100 grams sundried tomatoes, chopped; 3 tbsp green pesto; 1 bay leaf; 1 Dumplings; 175 grams self raising flour; 75 grams butter; 50 grams grated parmesan cheese

16 ingredients

14 steps

Ingredients

2 tbsp olive oil
8 skinless / boneless chicken thighs
100 grams bacon or ham diced
1 onion, chopped
2 leeks thinly sliced
2 tbsp plain flour
100 ml white wine or cider
500 ml chicken stock
100 grams peas, frozen or fresh
100 grams sundried tomatoes, chopped
3 tbsp green pesto
1 bay leaf
1 Dumplings
175 grams self raising flour
75 grams butter
50 grams grated parmesan cheese

Directions

1

Heat oil in ovenproof pan or dish, fry chicken until golden,turning as neccesary,remove from pan
2

Lower heat, Place bacon/ ham in pan and fry for a couple of minutes, add onion and leeks , cook until soft , without browning.
3

Add plain flour and stir, cook for two minutes,without browning, stir constantly
4

Slowly add the wine, or cider still stirring, stir in stock, season.allow to thicken.
5

Replace chicken, add bayleaf, reduce heat ,put on lid simmer fo 45 minutes, stir occasionaly.
6

Meanwhile heat oven to 200C.
7

Add pesto,peas and tomatoes.
8

Make dumplings, rub butter & self raising flour together until it looks like breadcrumbs ,add cheese and lightly stir in 80 ml cold water to form a soft dough.
9

You can add ground black pepper or pinch of grated nutmeg at breadcrumb stage.
10

No need for salt as cheese is salty enough!
11

Divide in to 8 pieces and roll into balls,dip tops into pine nuts then place on top of stew.
12

Sprinkle any leftover pinenuts on top.
13

Place in oven for 25-30 minutes until dumplings are nicely golden and cooked.
14

Serve with vegetable of choice ( creamed potato goes well) Enjoy