Yield: 4 servings
|100 grams||Self-raising flour|
|50 grams||Shredded suet|
|2 tablespoons||Chopped fresh thyme|
|2 tablespoons||Chopped fresh parsley|
|120 millilitres||Cold water for dough|
|1¾ litre||Hot vegetable stock|
|4 \N||Rashers streaky bacon; derinded|
|2 \N||Chicken breasts; skin removed|
|1 tablespoon||Plain flour|
|\N \N||Salt and ground black pepper|
|1 tablespoon||Olive oil|
|1 large||Carrot; sliced|
|1 \N||Stick celery; chopped|
|2 \N||Leeks; sliced|
|1½ tablespoon||Dijon mustard|
|50 grams||Frozen petit pois|
|3 tablespoons||Double cream|
|\N \N||Fresh thyme to garnish|
FOR THE DUMPLINGS
FOR THE CHICKEN
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 1⅕ 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/ ¾" 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/1½" 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 Converted by MM_Buster v2.0l.