Name: Chicken Stew with Parsley and Chive Dumplings
Yield: Serves 6
Ingredients: 12 oz/340 g self-raising flour sieved with ½ tsp salt and ground black pepper; 2 tbsp flour 2 pints/1.1 litres chicken stock, from the; chicken liquid; Salt and freshly ground black pepper; 1 onion, skinned and very finely chopped; 1 tbsp sunflower oil; ½ medium turnip, peeled and chopped; 2 onions, skinned and cut in half; 2 leeks, washed, trimmed and chopped; A handful of peppercorns; ½ tsp rock salt; 1 chicken, about 3½ lb/1.6 kg; 4 medium leeks, washed, trimmed and sliced; 3 carrots, peeled and chopped; 2 onions, skinned and finely chopped; 2 oz/56 g butter + 2 tbsp sunflower oil; 4 sticks of celery, washed, trimmed and sliced; 4 parsnips, peeled and chopped; ½ pint/285 ml milk; 1 tbsp each chopped parsley and snipped chives; 3 tbsp grated suet

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is one of those dishes which you think of longingly when on an endless cold and wet walk. It’s the sort of dish which conjures up the image in your mind of an appreciative family sniffing in anticipation as the mother lifts the lid from the casserole! My family is never that idyllic – I am usually yelling at them that supper is ready and to hurry up!

The dumplings make any accompanying starch unnecessary, but because of the root vegetables in the stew I do like to serve a green