Stew:
8 chicken thighs
½ c all-purpose flour, seasoned with salt and pepper
¼ c olive oil
3 leeks - white and pale green parts only, sliced in coins - about 1½ c
1 onion, thinly sliced - about ¾ c
1½ tsp flour (for thickening sauce)
2 carrots, peeled, diced
2 celery ribs with leaves, diced
½ tsp dried thyme, crumbled
1 can (284 ml/10 oz) chicken broth
½ c water
chicken stock powder (or salt), to taste

1. Stew: Trim leeks and slice in coins. Put into a tub of cool water and swish around. Leave to sit for a few minutes and swish around again. The sand should fall to the bottom of the tub. Drain and repeat.
   
   
2. Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack. Heat oil to moderately high in a large heavy pot and brown chicken in batches (no crowding, please) about 5 minutes on each side. Transfer chicken pieces to a plate when they are browned.
   
   
3. Stir in leeks and onions and cook 3 minutes, scraping the bottom and stirring occasionally. Stir in 1½ tsp flour. Stir in thyme, broth, chicken stock powder and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes.
   
   
4. Dumplings: For the dumplings, mix dry ingredients together in a mixing bowl. With a fork stir in liquid until dough is just blended.
   
   
5. Putting it all together: Add carrots and celery to chicken mixture. With a large soup spoon scoop out dumplings and arrange on top of stew. Simmer covered, 12 minutes. (Dumplings are done when a cake tester inserted in center comes out clean.) or Put the hot stew into an oven proof casserole dish. Arrange the dumplings on top and bake uncovered in a 375F oven for 10 to 12 minutes.
   
   

Adapted from a recipe in Gourmet Magazine Feb1994 (www.epicurious.com/run/recipe/view?id=11622)