Dust skinless bone-in chicken thighs with seasoned flour and brown all over in hot olive oil. Transfer to a casserole dish.
Fry some smoked bacon lardons, until they release some fat, then add a chopped onion, a chopped stick of celery and a chopped
leek and fry for a few more minutes until starting to soften. Stir in a Tbs of plain flour and some seasoning and cook for
another minute or two. Stir in a good glass of white wine, together with a couple of glasses of chicken stock, bring to a simmer
and pour this into the casserole with the chicken. Add a couple of bay leaves, cover and bake in a 170°C oven for an hour.
Meanwhile, make the dumplings: cut 70 g butter into small pieces and put into a food processor with 120 g self-raising flour
and process until the mixture resembles fine crumbs. Mix in 50g grated parmesan and about 75 ml water to make a sticky dough.
Take walnut-sized lumps and shape into small balls, rolling the tops in pine nuts. Remove the casserole from the oven and turn
the temperature up to 200°C. Stir into the casserole good handful of frozen peas, some roughly chopped sundried tomatoes,
2 – 3 Tbs of pesto and some chopped fresh basil. Place the dumplings on top of the stew and bake for another 25 minutes,
until the dumplings are golden and risen.