Green Veg and Chicken Stew with Dumplings

A feel good stew ticking off several of your 5 a day and with delicious cheesy dumplings, all in the one pot.

Ingredients

Serves 4

Stew:

• 1 white onion, finely sliced

• 3 celery sticks

• 4 garlic cloves, crushed

• 3 leeks, cut into rounds and halved

• 4 chicken breast, chopped into chunks

• zest and juice of 1 lemon

• 300ml chicken stock

• 100g frozen peas

• 1 courgette, cut into rounds

• 100g spinach (I used frozen and defrosted before using)

Dumplings

• 75g butter, softened

• 190g self raising flour

• 70g cheddar cheese grated

• 2 tbsp finely chopped chives

• 4 tbsp cold water

Directions

1. Put the onion, celery, garlic, leeks, chicken, lemon zest and juice, and chicken stock and cook on high for 2 hours or low for 4 hours

2. Whilst cooking make the dumplings by rubbing the flour and butter together until making a crumbly mixture. Mix in the cheese and chives. Add splashes of water until the mixture comes together. Roll into 8 dumplings.

3. Stir in the courgette, peas and spinach into the stew. Add the dumplings on top and cook for a further hour on low or 30 mins on high. If you would like the dumplings to go crispy, finish off in the oven for 15 mins at 200 degrees.