Ingredients
Instructions
- 1.
Heat oil over medium-high heat in a large heavy saucepan. Season the chicken pieces with salt and pepper, then add them to the pan and brown on all sides. Remove the chicken pieces and set them aside on a plate.
- 2.
In the same pan, add leeks and onions, and stir-fry for 3 minutes over medium-high heat. Stir in marjoram, thyme, and bay leaf. Return the chicken to the pan, then add chicken stock and all vegetables except the peas. Season with salt and pepper. Bring the stew to a boil, then cover and reduce the heat to low. Cook for 15 minutes.
- 3.
While the stew is cooking, prepare the dumplings. Combine the dry ingredients and green onions in a bowl. Add the buttermilk and egg, and stir with a fork until just combined. Add the peas to the stew, then drop the dumpling batter by the tablespoon into the boiling stew. Cover and reduce heat to low. Cook for 15 minutes without lifting the lid. Turn the dumplings over and cook for an additional 2 minutes.
- 4.
Remove the stew from heat and let it rest for 15 minutes before serving. The sauce will thicken to perfection. Enjoy!
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