Chicken Stew with Parmesan Dumplings Recipe | olivemagazine

Ingredients

• 1 tbsp olive oil
• 500g skinless chicken thigh fillets quartered
• 75g smoked bacon lardons
• 2 large leeks halved lengthways, cleaned and sliced
• 2 garlic cloves crushed
• 1 tbsp plain flour
• 500ml chicken stock
• 2 tbsp chopped herbs (one or a mixture of parsley, sage and thyme)
• 2 tbsp crème fraîche or double cream
• 100g butter frozen
• 200g self-raising flour
• 1 tbsp chopped herbs (one or a mixture of parsley, sage and thyme)
• 50g parmesan finely grated
• cooked greens to serve