- 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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