6cupslow-sodium chicken broth or use normal and slightly reduce salt
2tspdried thyme
3tbspunsalted butter
1/4cupplain flour
1 - 2leeks, cut
1/2cupfrozen peas (optional)
a handful of fresh parsley, chopped
For the dumplings:
4tbsp unsalted butter
2cupsplain flour
1tbspbaking powder
1tspsea salt
1cupcold double cream
Instructions
Prepare the mirepoix (onion, carrot, celery):Chop your onion, carrots, celery stalks, and crush or mince the garlic cloves.
Pat dry the chicken and cut into 2 cm cubes, then season with salt and pepper.In a large casserole dish, add the oil and brown your chicken (you may need to do it in batches) - it should be approx 2 - 3 mins per side - then transfer to a plate. (*the chicken won't be cooked through)
In the same casserole dish, add the mirepoix and garlic and cook until they soften, approx 5 - 10 mins - you may need to add a little more oil. Add the thyme and a tsp of sea salt.
Now, add the unsalted butter. Once it melts, add the flour to coat the veggies and cook for approx 2 - 3 mins.Add the stock and using a wooden spoon scrape any lovely brown bits off the bottom of the dish and bring to a boil.Add the chicken and reduce to a simmer, leave uncovered for approx 10 mins.
Make the dumpling dough:In a bowl, add the flour, baking powder, and the remaining 1 teaspoon sea salt and combine. Then add the melted unsalted butter, the cold cream and stir with a wooden spoon until a soft dough forms (don't overwork)
Into the stew, add the leeks and/or peas and stir in.Then, add the dumplings by dropping a tablespoon size of dumpling dough onto the top of the stew - they will grow bigger!Cover and cook for approx 17 mins. then uncover and check for doneness.*The dumplings are ready when they have about quadrupled in size and are no longer raw and doughy in the centre (see blog post for tips on checking doneness.) If not fully cooked, cover and cook 2 mins more.
Finely chop the fresh parsley and sprinkle over the stew and serve.