Chicken and Dumpling Stew

A creamy chicken stew with soft herby dumplings, a true British comfort classic.

SHOPPING LIST

• chicken thigh fillets600g
• onion1
• carrot2
• celery2 sticks
• chicken stock cube2
• plain flour150g
• baking powder2 tsp
• butter50g
• dried mixed herbs1 tsp
• olive oil1 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Heat the oil in a large pot and brown the chicken thighs on both sides, then set aside.
2. 2Add the chopped onion, carrot and celery to the pot, cook for 5 minutes.
3. 3Return the chicken, crumble in the stock cubes and add 800ml water.
4. 4Simmer for 30 minutes until the chicken is cooked through with no pink.
5. 5Rub the butter into the flour and baking powder, then mix in the herbs and enough water to form a soft dough.
6. 6Shape the dough into 8 small balls and drop into the simmering stew.
7. 7Cover and cook for 15 minutes until the dumplings are puffed and cooked through.
8. 8Season with salt and pepper before serving.

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