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
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
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.
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.
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