Mustard Chicken with Herby Dumplings

Mustard Chicken with Herby Dumplings Ingredients

FOR THE DUMPLINGS	1 tb Plain flour
100 g Self-raising flour	Salt and ground black pepper
50 g Shredded suet	1 tb Olive oil
2 tb Chopped fresh thyme	1 lg Carrot; sliced
2 tb Chopped fresh parsley	1 Stick celery; chopped
120 ml Cold water for dough	2 Leeks; sliced
1 3/4 l Hot vegetable stock	1 1/2 tb Dijon mustard
FOR THE CHICKEN	50 g Frozen petit pois
4 Rashers streaky bacon;	3 tb Double cream
2 Chicken breasts; skin	Fresh thyme to garnish
1/4 ts Paprika

Instructions for Mustard Chicken with Herby Dumplings

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: Cant Cook Wont Cook Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Celery And Mustard Chicken with Dumplings

Herby Chicken Canneloni

Apple Dumplings (Ebl Dumpling)

Cream of Wheat Dumplings (For Chix and Dumpling Soup)

Duck Sauce (For Chinese Dumplings)ala the Dumpling Cookbook

Ingredient Insight - look inside this recipe