Chicken & dumplings

• Chicken thighs (bone-in)600g
• Carrots200g
• Celery1
• Brown onions150g
• Stock cubes (12 pack)2
• Plain flour200g
• Butter50g
• Semi-skimmed milk100ml
• Frozen garden peas150g

Plus salt and pepper. About £3.51 for the amounts used.

Method

1. 1

   Take the chicken off the bone, remove the skin and cut into chunks. Fry with 1 chopped onion, 200g sliced carrots and 2 sticks of celery, sliced, for 8 minutes.

2. 2

   Add 2 stock cubes dissolved in 1 litre boiling water and simmer for 15 minutes.

3. 3

   Rub 50g butter into 200g flour with a pinch of salt, then stir in about 100ml milk to make a soft dough. Drop 8 spoonfuls onto the simmering stew.

4. 4

   Cover and simmer gently for 15-20 minutes without lifting the lid, until the dumplings are fluffy and the chicken is cooked through. Stir in 150g frozen peas for the last 3 minutes.