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One-Pot Chicken Stew with Suet Dumplings
A one-pot British chicken thigh stew with onion and parsnips, finished with mature cheddar and gravy, served over suet dumplings.
Ingredients
Instructions
Season the chicken thighs and stir-fry them over medium-high heat until well browned, about 10 minutes.
Add the onion and parsnips, cooking until softened, about 4 minutes.
Stir in the mature cheddar and gravy for 2 minutes.
Prepare the suet dumplings separately according to package directions.
Let the chicken simmer for about 15 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the suet dumplings, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
