Roast Chicken Breast, crispy thigh, leek, herb dumplings and lemon thyme jus | Underground Cookery School

Ingredients

• 4 free range chicken breasts
• 125g butter- diced
• 2 cloves crushed garlic
• Few sprigs of lemon thyme
• 4 chicken thighs- deboned and skinned
• 100g Panko bread crumbs
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ tablespoon smoked paprika
• Salt and pepper
• 50g plain flour
• 1 egg, whisked
• 95g plain flour
• 70g whole egg
• 63g whole milk
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• Salt
• Pepper
• 500ml chicken stock
• 1 shallot
• 1 clove of garlic
• 10 sprigs of lemon thyme
• 100ml white wine
• 2 large leeks
• 1 large bunch curly parsley, picked and washed
• Xanthan gum