Chicken And Macaroni Stew With Dumplings - cooking recipe

Ingredients

2 None chicken drumsticks, skin-on
1 None chicken breast on the bone, skin-on
1/2 lb carrot, peeled and chopped
1/2 lb leek, sliced
1/2 lb celeriac, peeled and chopped
2 None onions, peeled and halved
3 None bay leaves
1 tsp salt
1 tsp black peppercorns
4 None cloves
1 oz fresh flat-leaf parsley, leaves stripped from stems and discarded
2 tbsp butter
1 None egg
1 pinch nutmeg, freshly grated
5 tbsp semolina
3 tbsp Parmesan cheese, grated
1/3 lb macaroni
1/2 lb frozen peas
5 None spring onions, sliced
1 1/3 cup sun-dried tomatoes, cut into strips
2 tbsp sun-dried tomato pesto
1 None lemon, zested

Preparation

Place the chicken, carrot, leeks, celeriac, onions, bay leaves, salt, peppercorns, cloves and parsley stems in a large heavy bottomed pot or dutch oven. Add around 8 cups water to cover the chicken. Bring to a boil and simmer for 1 hour 30 mins, skimming occasionally.
Meanwhile, melt the butter in a small saucepan then whisk in the egg. Add a pinch of nutmeg and season. Add the semolina and cheese, stir then allow to absorb the water for 10 mins. Using 2 medium-sized spoons, form into small dumplings. Cook in boiling salted water for 15 mins. Drain.
To finish, remove the chicken from the stock, remove the bones and skin and cut into pieces. Set aside. Strain the stock into a clean pot and bring to a boil. Add the pasta and cook according to the package instructions. Add the chicken, peas, spring onions and sun-dried tomatoes and simmer for 3 mins. Stir in the sun-dried tomato pesto and lemon zest and season. Stir in the dumplings and serve.