INGREDIENTS:

• 2 tbsp olive oil
• 12 skinless chicken drumsticks
• 200g smoked bacon (chopped)
• 1 large onion (chopped)
• 4 celery sticks (chopped)
• 3 leeks (chopped)
• 4 tbsp plain flour
• 200ml white wine
• 1l chicken stock
• 2 bay leaves
• 200g frozen peas
• 140g sundried tomatoes
• 140g pesto
• small bunch of basil

For the dumplings:

• 140g butter
• 250g flour
• 1 tsp baking powder
• 100g grated parmesan

INSTRUCTIONS:

1. Heat the oil in a large casserole dish, brown the chicken drumsticks then remove from pan and set aside.
2. Add chopped bacon and fry for a few minutes, then add chopped onion, leaks and celery, and cook over medium heat for around 10 minutes until soft.
3. Add the flour, season with salt and pepper and cook for further 2 minutes.
4. Stir in the wine and simmer for a few minutes and then add the chicken stock.
5. Add the chicken and the bay leaves and cover with a lid. Cook on medium heat for 1 ½ hours until the chicken is tender. You can freeze the dish at this point if you are making it ahead. If so just thaw it out and gently warm through back in the pan before continuing.
6. Next heat the oven to 200C (180C fan oven), add the peas, sundried tomatoes, pesto and basil to the meat.
7. Prepare the dumplings; in a food processor whizz the butter, flour and baking powder until it resembles breadcrumbs. Add parmesan cheese and mix well. Now add 150ml of water and mix with a fork until it starts to form stick dough. Break walnut sized lumps and shape into small balls.
8. Transfer the stew into an ovenproof casserole dish and lay the dumplings on top. Bake the dish for 25 minutes until the dumplings are nice and brown.
9. Serve with mash potatoes or even rice.