Chicken and leek stew with parsley dumplings
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 422.8
- Total Fat: 13.6 g
- Cholesterol: 68.4 mg
- Sodium: 472.2 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 3.6 g
- Protein: 32.8 g
View full nutritional breakdown of Chicken and leek stew with parsley dumplings calories by ingredient
Number of Servings: 4
Ingredients
-
1 tbsp vegetable oil
2 medium Leeks, sliced
1 medium onion, sliced
3 medium carrots, chopped
3 cloves Garlic, thinly sliced
2 Chicken breast, cut into bite-sized chunks
300ml hot chicken stock
2 sprigs Thyme
1/2 Lemon, juice only
For the dumplings
125g self-raising flour
60g shredded vegetable suet
0.5 tsp sea salt
2 tbsp fresh Parsley, finely chopped
Directions
Heat the oil in a large pan and cook the leeks, onions, carrots and garlic for 2-3 minutes until softened.
2. Add the chicken pieces and cook for a further 2 minutes.
3. Stir in the stock and bring to the boil. Cover and simmer for 5 minutes.
4. For the dumplings: mix together the flour, suet, pinch of salt, parsley and enough cold water (about 150ml) to make a soft dough. Shape into 6 small balls and drop into the stew along with the thyme sprigs.
5. Cover and cook for a further 15 minutes until the dumplings are puffed and have risen to the surface and the chicken is cooked through. Add a squeeze of lemon juice, adjust the seasoning if necessary and serve in warmed bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Add the chicken pieces and cook for a further 2 minutes.
3. Stir in the stock and bring to the boil. Cover and simmer for 5 minutes.
4. For the dumplings: mix together the flour, suet, pinch of salt, parsley and enough cold water (about 150ml) to make a soft dough. Shape into 6 small balls and drop into the stew along with the thyme sprigs.
5. Cover and cook for a further 15 minutes until the dumplings are puffed and have risen to the surface and the chicken is cooked through. Add a squeeze of lemon juice, adjust the seasoning if necessary and serve in warmed bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.