Wild Garlic Chicken Stew with Cheesy Dumplings
This Wild Garlic Chicken Stew with Cheesy Dumplings is packed full of veg & uses delicious and seasonal wild garlic pesto. Wholesome, tasty, full of flavour!
Servings 6 people
Calories 829kcal
Ingredients
Chicken Casserole
- 6 skinless & boneless chicken thighs cut into small chunks
- 1 onion finely chopped
- 2 leeks cleaned, halved and thinly sliced
- 2 celery stalks cut into small chunks
- 3 carrots cut into small chunks
- 6 small(ish) potatoes (roughly 400g) cut into small chunks
- 1 bay leaf
- 30 g unsalted butter
- 1 heaped Tbsp plain flour
- 100 g frozen peas
- 600 ml chicken stock from cube is fine
- 1 small jar wild garlic pesto (125 ml / ½ cup) or regular pesto
- fresh parsley for garnish
- salt, pepper, oil
Cheesy Dumplings
- 250 g self-raising flour
- 125 g unsalted butter cold and cubed
- 100 g mature cheddar grated
- 100 ml ice cold water
Instructions
- Prepare all the vegetables as per instructions above.
- Heat a glug of oil in a heavy duty casserole dish with the lid and sautée chicken thighs seasoned with some salt and pepper for approx. 5 min until they start to brown. Take them out of the dish with slotted spoon and set aside.
- Melt butter in the same dish and sautée prepared onions and leeks until they start to soften approx. 5 min. Add remaining vegetables and bay leaf and sautée for another 5 min.
- Sprinkle over the flour, pour in stock and give it all a good stir. Add chicken pieces making sure they are immersed in the liquid, bring everything to boil, reduce the heat and simmer for 15 min. whilst you prepare your dumplings.
- For dumplings mix flour and butter in the food processor or by hand until they resemble breadcrumbs. Mix in grated cheese and season with some salt and pepper. Slowly pour in icy cold water and keep mixing your dough only until it comes together (you don't want to overmix it). Divide the dough into 12 equal size balls and set aside until needed.
- After 15 minutes of simmering, add pesto and frozen peas to your casserole and mix well. Place dumplings on top, cover tightly with a lid and simmer for approx. 20-25 min until cooked.
- Serve sprinkled with fresh parsley and roasted asparagus or any other seasonal veg. Enjoy!
Notes
- Nutritional information is approximate and should be treated as a guideline only.
- If you don't have wild garlic pesto you can use any green pesto you've got on hand, store bought one is fine too.
- Leftovers can be kept in the fridge for up to 2 days.
- Chicken stew can be frozen without dumplings for up to 6 months. Dumplings are best prepared fresh after defrosting.
Nutrition
Serving: 0g | Calories: 829kcal | Carbohydrates: 73g | Protein: 41g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 185mg | Sodium: 596mg | Potassium: 1537mg | Fiber: 9g | Sugar: 6g | Vitamin A: 6975IU | Vitamin C: 37.9mg | Calcium: 278mg | Iron: 9.6mg