Mustard Chicken with Herby Dumplings
- -----------------------------FOR THE DUMPLINGS-----------------------------
- 100 g Self-raising flour
- 50 g Shredded suet
- 2 tb Chopped fresh thyme
- 2 tb Chopped fresh parsley
- 120 ml Cold water for dough
- 1 3/4 l Hot vegetable stock
------------------------------FOR THE CHICKEN------------------------------
4 Rashers streaky bacon;
-derinded
2 Chicken breasts; skin
-removed
1/4 ts Paprika
1 tb Plain flour
Salt and ground black pepper
1 tb Olive oil
1 lg Carrot; sliced
1 Stick celery; chopped
2 Leeks; sliced
1 1/2 tb Dijon mustard
50 g Frozen petit pois
3 tb Double cream
Fresh thyme to garnish
1 For the Dumplings: In a large bowl mix together the flour, suet, fresh
parsley and thyme, and season with salt and pepper. Gradually add enough
cold water to make a dough about 120ml/4fl oz, mixing together well with a
fork.
2 Bring 1.2 litres/2 pints hot stock to the boil in a large saucepan.
Divide the mixture into 12 pieces, flour your hands and roll each into 2cm/
3/4" balls. Place the dumplings in the hot stock and leave to simmer
covered for 10 minutes.
3 For the Stew: Roughly chop the bacon and cut the chicken in half
lengthways, and then into 4cm/1 1/2" cubes.
4 Combine the paprika, flour, salt and pepper in a bowl. Add the chicken
and toss well, shaking off any excess. Heat the oil in a large casserole
dish or saucepan and add the bacon.
5 Cook gently for a minute, add the chicken and cook for another minute
until starting to brown.
6 Add the carrot, celery, leeks and seasoning and cook for a minute,
stirring frequently until the vegetables are slightly tinged brown and
beginning to soften. Pour over the chicken stock, cover and leave to simmer
for a minute.
7 Stir in the mustard, peas, cream and season well to taste. Cover and
simmer for about 3-4 minutes, until the vegetables are tender and the sauce
is thickened.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
4 Rashers streaky bacon;
-derinded
2 Chicken breasts; skin
-removed
1/4 ts Paprika
1 tb Plain flour
Salt and ground black pepper
1 tb Olive oil
1 lg Carrot; sliced
1 Stick celery; chopped
2 Leeks; sliced
1 1/2 tb Dijon mustard
50 g Frozen petit pois
3 tb Double cream
Fresh thyme to garnish
1 For the Dumplings: In a large bowl mix together the flour, suet, fresh
parsley and thyme, and season with salt and pepper. Gradually add enough
cold water to make a dough about 120ml/4fl oz, mixing together well with a
fork.
2 Bring 1.2 litres/2 pints hot stock to the boil in a large saucepan.
Divide the mixture into 12 pieces, flour your hands and roll each into 2cm/
3/4" balls. Place the dumplings in the hot stock and leave to simmer
covered for 10 minutes.
3 For the Stew: Roughly chop the bacon and cut the chicken in half
lengthways, and then into 4cm/1 1/2" cubes.
4 Combine the paprika, flour, salt and pepper in a bowl. Add the chicken
and toss well, shaking off any excess. Heat the oil in a large casserole
dish or saucepan and add the bacon.
5 Cook gently for a minute, add the chicken and cook for another minute
until starting to brown.
6 Add the carrot, celery, leeks and seasoning and cook for a minute,
stirring frequently until the vegetables are slightly tinged brown and
beginning to soften. Pour over the chicken stock, cover and leave to simmer
for a minute.
7 Stir in the mustard, peas, cream and season well to taste. Cover and
simmer for about 3-4 minutes, until the vegetables are tender and the sauce
is thickened.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
