Pesto chicken stew with cheesy dumplings

INGREDIENTS (SERVES 8)

2-tbsp olive oil

12-15 boneless chicken thighs with the skin removed

200g smoked bacon lardons

1 large onion, chopped

4 celery sticks, chopped

3 leeks, chopped

4 tbsp plain flour

200ml white wine

1 litre chicken stock

2 bay leaves

200g frozen peas

140g sun-dried tomatoes

140g fresh pesto

small bunch of basil, chopped

For the dumplings

140g butter

250g self-raising flour

100g Parmesan cheese, grated

50g pine nuts

METHOD

1. Heat the oil in a large casserole dish. Brown the chicken until golden on all sides – you might have to do this in batches. Remove the chicken from the pan as you go and set aside.
2. Add the lardons to the pan and sizzle for a few minutes. Then add the onion, celery, and leeks, and cook over medium heat for 8-10 minutes until the vegetables have softened. Stir in the flour, season, and cook for 2 minutes.
3. Gradually stir in the wine and let it bubble away, then stir in the stock. Return the chicken to the pan with the bay leaves and cover with a lid. Reduce the heat and simmer gently for 1 hour or until the chicken is tender.
4. Heat the oven to 200C/180 fan/gas 6. Add the peas, sun-dried tomatoes, pesto and basil to the stew.
5. To make the dumplings, rub the butter into the flour until it resembles fine breadcrumbs. Mix the Parmesan and add 150ml water, mixing with a cutlery knife to bring the crumbs together to form a light and sticky dough. Break off walnut-sized lumps and shape them into small balls. Roll the tops of the dumplings in the pine nuts so a few stick to the outside, then place the dumplings on top of the stew and scatter with any remaining pine nuts.
6. Bake for 25 minutes until the dumplings are golden brown and cooked through.
7. Serve with mashed potato and extra veg.