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Serves 4 : Very easy : Quick
8 skinless chicken thighs
2 Tblsp flour
300ml chicken stock
200gm baby leeks, sliced
2 tsp crushed garlic
200gm carrots, sliced
200gm parsnips, sliced
2 stalks celery, finely sliced
1 x 300gm can broad beans, drained
2 bay leaves
For the dumplings:
130gm self-raising flour
45gm low fat spread
2 Tblsp chopped parsley
Method
Preheat the oven to 180ºC.
Spray a large casserole dish with non-stick cooking spray.
Spray a large pan with non-stick cooking spray.
Toss the chicken in the flour to coat.
Dry fry the thighs until golden and sealed.
Remove to the casserole dish.
Pour the stock into the pan with the leeks and garlic.
Bring to the boil while stirring.
Now add the carrots, parsnips, celery and bay leaves.
Bring back to the boil.
Carefully pour the vegetables and stock over the chicken.
Cover and bake for 30 minutes.
For the dumplings, rub the fat into the self-raising flour.
Stir through the parsley.
Add enough water (80-100ml) to form a sticky dough.
Using well-floured hands, shape the dough into eight balls.
Add the broad beans to the casserole dish and stir well.
Space the dumplings around the dish.
Return to the oven and bake, uncovered, for another 30 minutes.
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