© MealPair. All rights reserved.
Made for better dinners and smarter shops.
A deeply comforting British-inspired chicken stew with tender leeks, carrots and potatoes, topped with soft thyme dumplings that steam gently in the savoury broth.
Difficulty
easy
Adjust recipe
Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
Make ingredients go further
Ranked by useful ingredient overlap and enough variety to keep the meals distinct.
Awaiting review
A quick, crisp-edged skillet supper that turns leftover cooked potatoes and chicken into a garlicky, smoky meal with sweet peas.
Awaiting review
A quick, warmly spiced skillet of tomatoes, butter beans and spinach, with eggs gently cooked on top.
Awaiting review
A very simple, comforting pasta with a smooth cheddar sauce and a little black pepper.
Awaiting review
A warming paprika-rich beef and potato stew with sweet pepper, carrot and a deeply savoury tomato broth.
Get everything ready
Chop the onion, carrots, leeks and garlic. Halve the potatoes and cut the chicken thighs into even, bite-sized pieces. Keep the parsley aside for finishing.
Timer available in cooking mode · 10 min
Put the flour, baking powder, thyme and a pinch of salt in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs. Stir in the water just until a soft, slightly sticky dough forms; do not overwork it. Divide into 12 rough dumplings.
Timer available in cooking mode · 5 min
Step by step
Heat the oil in a large, lidded casserole over a medium-high heat. Season the chicken with the salt and black pepper, then brown for 5 minutes, turning regularly. Transfer to a plate.
Timer available in cooking mode · 5 min
Lower the heat to medium. Add the onion, carrots and leeks to the pan with a splash of water if needed. Cook, stirring often, until beginning to soften. Add the garlic and cook briefly.
Timer available in cooking mode · 8 min
Stir in the flour and cook for 1 minute. Gradually pour in the hot chicken stock, stirring well, then add the potatoes, thyme and browned chicken with any resting juices. Bring to a gentle simmer, cover and cook until the potatoes are nearly tender.
Timer available in cooking mode · 25 min
Stir the peas into the stew and check the seasoning. Arrange the dumplings on the surface, leaving a little space between them. Cover tightly and simmer gently without lifting the lid until the dumplings are puffed and cooked through.
Timer available in cooking mode · 12 min
Scatter over the parsley. Ladle the stew into warm bowls, giving each serving three dumplings and plenty of broth and vegetables.
Timer available in cooking mode · 1 min
New — public averages appear after five verified ratings.
Sign in to rate