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Name: Celery And Mustard Chicken with Dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 tb olive oil; 4 Chicken breasts; cut into; 100 ml Double cream; (3 1/2 floz); 1 tb Flour; 2 md Carrots; peeled and chopped; 600 ml Vegetable stock; (1 pint); 1 Garlic; 1 pk Celery hearts; 2 tb Wholegrain mustard; 2 Sprigs fresh thyme; ; pieces; 1 md Onion finely chopped; Salt; 2 tb Cornflour

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INGREDIENTS

2 tb olive oil
4 Chicken breasts; cut into
100 ml Double cream; (3 1/2 floz)
1 tb Flour
2 md Carrots; peeled and chopped
600 ml Vegetable stock; (1 pint)
1 Garlic
1 pk Celery hearts
2 tb Wholegrain mustard
2 Sprigs fresh thyme
; pieces
1 md Onion ; finely chopped
Salt
2 tb Cornflour

Servings

INSTRUCTIONS

MMMMM---------------------FOR THE DUMPLINGS-------------------------- 200 g Self raising flour; (7oz) 100 g Light vegetarian suet; (3 -1/2oz) 75 ml Water; (3floz) Preheat the oven to 200 C, 400 F, Gas Mark 6. Heat the oil in a frying pan over a moderate heat. Add the onion, garlic and thyme and fry for 2 minutes. Flour and season the chicken pieces and add to the pan. Brown the chicken on both sides. this will take approximately 2 minutes each side. Place the chicken and onion into an ovenproof dish and put to one side. Place a pan of water over a high heat and bring to the boil. Add the carrots and a pinch of salt and cook until tender. This will take approximately 4 minutes. Drain the carrots and add them to the chicken. Cut the celery hearts into 4cm (2 inch) pieces. Bring a pan of water to the boil and cook the celery until it is tender. Drain the celery and add it to the chicken. Pour the vegetable stock over the chicken and vegetables. Place the ovenproof dish over a moderate heat and bring to the boil. Reduce the heat and simmerfor 5 minutes. Add the mustard to the vegetable stock. Mix the cornflour with a little water and pour this into the stock. Stir until the liquid begins to thicken, then stir in the cream. Remove the dish from the heat. To make the dumplings, mix the flour and suet. Add the water to form a soft dough. Divide the mixture into 8 pieces and roll them into balls. Place the dumplings on top of the chicken dish and place the dish in the oven for 20 minutes until the dumplings are cooked. NOTES : A hearty winter meal packed with flavour.

NOTES

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Celery And Mustard Chicken with Dumplings

2 tb olive oil
4 Chicken breasts; cut into
100 ml Double cream; (3 1/2 floz)
1 tb Flour
2 md Carrots; peeled and chopped
600 ml Vegetable stock; (1 pint)
1 Garlic
1 pk Celery hearts
2 tb Wholegrain mustard
2 Sprigs fresh thyme
 ; pieces
1 md Onion finely chopped
 Salt
2 tb Cornflour

MMMMM---------------------FOR THE DUMPLINGS--------------------------    200 g  Self raising flour; (7oz)    100 g  Light vegetarian suet; (3           -1/2oz)     75 ml Water; (3floz)   Preheat the oven to 200 C, 400 F, Gas Mark 6.    Heat the oil in a frying pan over a moderate heat. Add the onion,  garlic and thyme and fry for 2 minutes.    Flour and season the chicken pieces and add to the pan. Brown the  chicken on both sides. this will take approximately 2 minutes each  side.    Place the chicken and onion into an ovenproof dish and put to one  side.    Place a pan of water over a high heat and bring to the boil. Add the  carrots and a pinch of salt and cook until tender. This will take  approximately 4 minutes. Drain the carrots and add them to the  chicken.    Cut the celery hearts into 4cm (2 inch) pieces. Bring a pan of water  to the boil and cook the celery until it is tender. Drain the celery  and add it to the chicken.    Pour the vegetable stock over the chicken and vegetables. Place the  ovenproof dish over a moderate heat and bring to the boil. Reduce the  heat and simmerfor 5 minutes.    Add the mustard to the vegetable stock. Mix the cornflour with a  little water and pour this into the stock. Stir until the liquid  begins to thicken, then stir in the cream.    Remove the dish from the heat.    To make the dumplings, mix the flour and suet. Add the water to form  a soft dough. Divide the mixture into 8 pieces and roll them into  balls.    Place the dumplings on top of the chicken dish and place the dish in  the oven for 20 minutes until the dumplings are cooked.        NOTES : A hearty winter meal packed with flavour.

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Nutrition

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Serving Size: 1 Serving (189g)
Recipe Makes: 1 servings

Calories: 273
Calories from Fat: 74 (27%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 348.7mg		12 %
Potassium 249.5mg		7 %
Total Carbohydrate 46.6g		14 %
	Dietary Fiber 4g	16 %
	Sugars, other 42.6g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 273

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