Spring chicken stew with dumplings

This one-pot stew, topped with cheesy dumplings, is perfect for spring and is packed with seasonal veg!

Ingredients

Serves: 6

Ready in: 1hr 15 mins

For the stew

• • 1 tbsp olive oil
  • 750g pack Co-op British Chicken Thighs (bone in and skin on)
  • 20g butter
  • 1 onion, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 leek, sliced
  • 1½ tbsp plain flour
  • ½ tsp dried thyme
  • 500ml chicken stock
  • 1 tbsp English mustard
  • 75g frozen peas
  • Small handful parsley, finely chopped, plus extra to serve

For the dumplings

• • 100g self-raising flour
  • 50g chilled butter, grated
  • 20g baby spinach, finely chopped
  • 75g cheddar, grated

Method

1. 1. Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a flame-proof casserole dish. Add the chicken, skin-side down, and brown well, then turn and brown the other side (you may have to do this in batches). Remove to a plate and set aside. 
   2. Melt the butter in the casserole dish, then add the onion, carrot, celery and leek and cook for 6-8 mins until softened. 
   3. Stir the flour and thyme into the pan until combined, then add the chicken pieces back in.
   4. Pour in the stock and bring to a simmer. Cover and cook in the oven for 15 mins.
   5. Meanwhile, make the dumplings. Mix the flour and butter together in a bowl, then add the spinach, cheese and some seasoning, and combine. Mix in 3-4 tbsp cold water and bring together with your hands to make a soft dough. Roll the dough into 6-8 balls. 
   6. Take the stew out of the oven, stir in the mustard and parsley, then place the dumpling balls on top of the stew and return to the oven for 20 mins more.
   7. Remove from the oven, scatter the peas over the stew and cook for 5 mins more until the dumplings are lightly golden and the stew is bubbling. Serve scattered with extra parsley, if liked.