Ingredients

Method

• 2 T olive oil 
• 1 whole chicken 
• 1 onion, diced 
• 2 leeks, cut into rounds 
• 1 stick celery, chopped 
• 2 cloves garlic, finely crushed 
• sea salt and freshly ground black pepper, to taste
• 2 carrots, peeled and cut into rounds 
• 1 bay leaf 
• 2½ cups chicken stock 
• ½ cup apple juice 
• 1 lemon, juiced 
• 15 g parsley, chopped 
For the dumplings: 
• 270 g flour  
• 1 T baking powder 
• ½ t salt 
• 2 t butter 
• ¾ cup buttermilk 
• 15 g parsley, chopped 

Method

Ingredients

1. Heat the oil in a large heavy-based saucepan over a medium heat. Brown the chicken on both sides, then remove from the pan.
2. Add the onion, leeks, celery and garlic and sauté for 8 minutes, or until soft and translucent. Season to taste.
3 .Add the chicken, carrots, bay leaf, stock and apple juice. Top up with a little water until the chicken is just submerged. Cover with a lid, bring to the boil, then reduce to a simmer.
4. Poach the chicken for 1 hour or until the meat is soft and falling off the bone.
5. Carefully remove the chicken from the pan, discard the skin and bones, then return the meat to the pan. Add the lemon juice and parsley and adjust the seasoning to taste.
6. To make the dumplings, mix the dry ingredients, then rub in the butter using your fingertips.  Add the buttermilk and parsley. Knead to form a dough, then roll into 10–12 balls. Drop the dumplings into the stew, cover and steam for 10–15 minutes.
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