Chicken and leek stew with parsley dumplings

Silvana Franco makes a delicious lemon-scented broth of tender chicken and leeks with fluffy parsley dumplings
By Silvana Franco
Chicken and leek stew with parsley dumplings
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 tbsp vegetable oil
  • 1 large leek, sliced
  • 2 cloves garlic, thinly sliced
  • 2 chicken breasts, cut into bite-sized chunks
  • 2 chicken thighs, cut into bite-sized chunks
  • 300 ml hot chicken stock
  • 2 sprigs thyme
  • 1/2 lemon, juice only

For the dumplings

  • 250 g self-raising flour
  • 125 g shredded vegetable suet
  • 1 tsp sea salt
  • 3 tbsp fresh parsley, finely chopped


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.

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