Name: Chicken and leeks with parsley dumplings
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Chicken and leeks; 1 kilogram chicken thigh fillets; 2 leeks, washed, cut into 4 cm slices; 2 celery stalks, thickly sliced; 1 carrot, quartered lengthways; 1 tablespoon lemon juice; 1 bouquet garni; Parsley dumplings; 1 cup (150g) self-raising flour, sifted; 2 tablespoon finely chopped parsley; 1 teaspoon finely grated lemon rind; 1/2 cup (125ml) milk; 40 gram butter, melted

Ingredients

Chicken and leeks

1 kilogram chicken thigh fillets

2 leeks, washed, cut into 4 cm slices

2 celery stalks, thickly sliced

1 carrot, quartered lengthways

1 tablespoon lemon juice

1 bouquet garni

Parsley dumplings

1 cup (150g) self-raising flour, sifted

2 tablespoon finely chopped parsley

1 teaspoon finely grated lemon rind

1/2 cup (125ml) milk

40 gram butter, melted

Method

Chicken and leeks with parsley dumplings

1.Place chicken, leek, celery, carrot, lemon juice and bouquet garni in a large saucepan or flameproof casserole pan. Add enough water to just cover and season.

2.Bring to boil on medium-high heat. Reduce heat to low and simmer gently for 30 minutes.

3.Cover with a tight-fitting lid and simmer for 20 minutes, without lifting lid, until chicken and dumplings are cooked. Serve straight from pan.

Parsley dumplings

4.Meanwhile, combine flour, 1/2 teaspoon salt, parsley and lemon rind in a large bowl.

5.Make a well in centre and stir in milk and butter, using a round-bladed knife, to form a soft dough.

6.Using two spoons, drop eight balls of dough into simmering pan of chicken.

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Ingredients

Method

Chicken and leeks with parsley dumplings

Parsley dumplings

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