Gino D’Acampo cooks summer chicken with white wine and lemon stew on Let’s Do Lunch.

The ingredients are: 8 chicken thighs, skin on, bone in, 1 tbsp olive oil, 1 onion, diced, 1 tbsp thyme leaves, 1 lemon, cut into 8 chunks, 100ml white wine, 300ml chicken stock, 100ml double cream, 30g soft butter, 1 tbsp flour and 150g peas.

For the dumplings: 200g Ciabatta bread cut into a small cubes, 2 tbsp parsley, finely chopped, 200ml milk, Zest of 1 lemon, A few thyme leaves, 1 egg, beaten, 2 tbsp grated parmesan, 1 tbsp plain flour and Oil and butter for frying.

To prepare the dish, heat the olive oil in a casserole dish. Brown the chicken, skin side down until golden brown. Turn over so that they are skin side up and add the onions. Fry for 2 minutes until softened then deglaze the pan with the white wine. Allow to simmer for 2 minutes.

Add the thyme and lemon wedges, then stir in the stock. Cover and simmer gently for 45 minutes.

Make the dumplings by warming the milk. Place the cubes of bread in a bowl and pour over the milk. Leave it to cool and soak up the milk.

When a quarter of the milk has been absorbed, stir in the lemon zest, parsley, thyme leaves beaten egg, flour and parmesan. Season with salt and pepper. Roll into small balls then heat a frying pan over a medium heat. Add a little butter and oil then fry the dumplings until golden brown and crispy.

Remove the lid from the stew, then mash together the butter and flour. Whisk this into the sauce and simmer for 2 minutes to thicken, then stir in the cream, peas and herbs. Simmer for 1 minute, then season well with salt and pepper and serve with the dumplings.