Chicken And Leek Stew With Parsley Dumplings

• 2 1/4 lbs chicken thighs
• 2 None leeks, washed and cut into 1 1/2-inch slices
• 2 stalks celery, thickly sliced
• 1 None carrot, peeled amd quartered lengthways
• 1 tbsp lemon juice
• 1 None bouquet garni
• None None For the Parsley Dumplings
• 1 1/4 cups self-rising flour, sifted
• 2 tbsp finely chopped parsley
• 1 tsp finely grated lemon zest
• 1/2 cup milk
• 3 tbsp butter, melted

1. Place the chicken, leek, celery, carrot, lemon juice, and bouquet garni in a large saucepan or flameproof casserole dish. Add enough water to just cover the ingredients, and season.
2. Bring to a boil over a medium-high heat. Reduce the heat to low and simmer gently for 30 mins.
3. Meanwhile, make the parsley dumplings. Combine the flour, parsley and lemon zest in a large bowl and season.
4. Make a well in the center and stir in the milk and butter, using a round-bladed knife, to form a soft dough.
5. Using two spoons, drop 8 balls of dough into the simmering pan of chicken stew.
6. Cover with a tight-fitting lid and simmer for 20 mins, without lifting the lid, until the chicken and dumplings are cooked. Serve straight from the pan.

chicken thighs, leeks, stalks celery, carrot, lemon juice, bouquet garni, parsley, flour, parsley, lemon zest, milk, butter

Taken from recipes-plus.com/api/v2.0/recipes/25482 (may not work)