Spring chicken stew

Contains pork – recipe is for non-Muslims only

Make this comforting chicken stew with seasonal vegetables to feed the whole family

  • Prep:15 mins
    Cook:1 hrs
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 534
  • fat 34g
  • saturates 18g
  • carbs 34g
  • sugars 0g
  • fibre 5g
  • protein 21g
  • salt 1.91g

Ingredients

  • 1 tbsp olive oil
  • 8 skinless, boneless chicken thighs, halved
  • 60g unsalted butter
  • 1 onion, finely chopped
  • 2 large carrots, chopped
  • 60g plain flour
  • 1.2 litres chicken stock
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 300g frozen peas
  • 150ml double cream
  • 200g self-raising flour
  • ¼ tsp baking powder
  • 100g suet or cold unsalted butter, grated
  • small bunch of chives, finely sliced (optional)
MPU 2

Method

  1. Heat the oil in a large flameproof casserole over a high heat and fry the chicken for 5-7 mins until golden all over. Remove to a plate and set aside.

  2. Melt the butter in the same pan, then reduce the heat to medium and fry the onion and carrots for 5 mins until just starting to soften. Sprinkle in the flour and cook for 2 mins more. Slowly add the stock, stirring as you go. Add the mustard and vinegar and cook over a low-medium heat for 30 mins, stirring regularly. Season to taste, then add the peas and cook for 5 mins more. Stir in the cream.

  3. Make the dumplings by mixing the flour with the baking powder, suet or butter, chives (if using) and ½ tsp salt. Swiftly stir in 8-10 tbsp water using a cutlery knife, then bring the dough together using your hands – it should be firm and pliable. Divide into eight equal-sized pieces, weighing for accuracy if you like. Nestle the dumplings on top of the stew, then cover with the lid and cook for 15 mins over a gentle simmer. Remove the lid and slide the pan under a hot grill for 5-10 mins until the dumplings are puffed up and golden brown. Ladle into bowls to serve.

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