Chicken And Leek Stew With Parsley Dumplings - cooking recipe

Ingredients

2 1/4 lbs chicken thighs
2 None leeks, washed and cut into 1 1/2-inch slices
2 stalks celery, thickly sliced
1 None carrot, peeled amd quartered lengthways
1 tbsp lemon juice
1 None bouquet garni
None None For the Parsley Dumplings
1 1/4 cups self-rising flour, sifted
2 tbsp finely chopped parsley
1 tsp finely grated lemon zest
1/2 cup milk
3 tbsp butter, melted

Preparation

Place the chicken, leek, celery, carrot, lemon juice, and bouquet garni in a large saucepan or flameproof casserole dish. Add enough water to just cover the ingredients, and season.
Bring to a boil over a medium-high heat. Reduce the heat to low and simmer gently for 30 mins.
Meanwhile, make the parsley dumplings. Combine the flour, parsley and lemon zest in a large bowl and season.
Make a well in the center and stir in the milk and butter, using a round-bladed knife, to form a soft dough.
Using two spoons, drop 8 balls of dough into the simmering pan of chicken stew.
Cover with a tight-fitting lid and simmer for 20 mins, without lifting the lid, until the chicken and dumplings are cooked. Serve straight from the pan.