Chicken stew and sumplings

Buy 1 bag (uk) of each veg, slice all, and freeze half of each to use next time you want stew for quicker prep tome.

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Step 1

Peel and dice onion, slice the celery and leeks. Peel carrots and potatoes, cut carrots on a bias and chop potatoes into chunks (usually halves or thirds of the potato).

Step 2

Chop the chicken thighs into bitesize pieces and dissolve stock cubes to prepare the stock.

Step 3

In the casserole dish, heat oil, garlic, ginger and chilli flakes then add the chicken pieces. Fry for about 10-15 mins to brown them off.

Step 4

Once brown, remove into a dish and add the onion, celery and leeks to the chicken fat left in the casserole dish.

Step 5

Once cooked through, Add the carrots, tomato, bay leaves and potatoes and cook for a few mins until the carrots soften a little.

Step 6

Add the chicken back to the pot and stir in the stock. Leave to simmer for 20mins until the vegetables are 90% cooked. Preheat the oven to 180 degrees.

Step 7

After simmering, place the dumplings on top and put in the oven for 30-40 mins.