Keyword chicken, chicken stew, chicken stew and dumplings, comfort food, Dumplings, one pan meal
Prep Time 5 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours5 minutesminutes
Servings 4people
Cost £
Ingredients
Olive oil
1onion, diced
2garlic cloves, sliced
2tbspsflour
6chicken thighs
1litrequality chicken stock
1sprig of rosemary
200mldouble cream
2tbspDijon mustard
2 - 3leaves of cavolo nero, chopped
2leeks, cut into slices
salt and pepper to season
Dumplings
150gflour
75gbeef suet
small bunch of fresh tarragon
Instructions
In a casserole dish, add some oil then the onion, garlic, and 2 tbsp flour. Gently fry until the onion has softened, then add the chicken thighs, stock, and rosemary. Simmer over low heat for 1.5 hrs or until tender and falling off the bone.
Once done, remove the chicken from the dish and pick the meat off and discard the bones. Add in chopped cavolo nero and leeks.Add the meat back into the sauce, bring to a simmer, then stir in the cream and mustard and leave on low heat.
Dumplings
Combine the flour and suet with the chopped tarragon and a pinch of salt. Make 9 small balls.
Preheat the oven to 180C/350G.Add the dumplings to the stew and place the lid on the casserole dish and cook for 15 mins.Take the lid off and cook for another 15 mins to add some colour.Garnish with chopped chives or parsley.