Chicken, leek and pearl barley stew with parsley dumplings | Recipe Cart | Recipe Cart

Ingredients

• 1.25-1.4kg organic free-range chicken
• 2 celery sticks, sliced
• 1 large onion, roughly chopped
• 600g carrots, thickly sliced
• 3 fresh bay leaves
• 1 tsp black peppercorns
• 1 tsp salt
• 150g pearl barley
• 50g butter
• 150g dry-cured bacon lardons
• 600g leeks, cleaned and sliced thickly
• 3 fresh thyme sprigs, leaves picked, for the parsley dumplings
• 100g self-raising flour
• ¼ tsp baking powder
• ¼ tsp salt
• 50g shredded suet
• 2 tbsp chopped fresh parsley