Chicken & ham casserole with mustardy dumplings
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Chicken & ham casserole with mustardy dumplings

By Esther Clark

Contains pork – recipe is for non-Muslims only

Serve mustardy dumplings with our chicken and ham casserole for a comforting and filling family feast. You can freeze any leftovers, too – if there are any!

  • Prep:20 mins
    Cook:1 hrs 30 mins
  • Easy

Nutrition per serving

  • kcal 517
  • fat 26g
  • saturates 12g
  • carbs 39g
  • sugars 0g
  • fibre 6g
  • protein 27g
  • salt 2.6g

Ingredients

  • 1 tbsp sunflower oil
  • 1 tbsp butter
  • 1 onion, chopped
  • 2 leeks, thickly sliced
  • 2 carrots, peeled and chopped
  • 6 boneless, skinless chicken thighs, cut into chunky pieces
  • 200ml cider
  • 800ml hot chicken stock
  • ½ bunch of thyme, tied
  • 1 tbsp cornflour
  • 150g ham hock or cooked gammon, shredded into chunky pieces
  • 100g frozen peas
  • 1 tbsp English or Dijon mustard
  • 200g self-raising flour
  • ¼ tsp baking powder
  • 2 tbsp English mustard powder
  • 100g suet or cold butter, grated
  • ½ small bunch of parsley, finely chopped

Method

  1. Heat the oil and butter in an ovenproof casserole over a medium heat. Add the onion, leeks and carrots and a pinch of salt, and fry gently for 10 mins until softened and translucent. Add the chicken, turn up the heat and fry for 5 mins. Pour in the cider, cook for 3 mins, then pour in the chicken stock and add the bunch of thyme. Bring to a simmer, season to taste, then reduce to a low heat and cover the pan. Cook for 30 mins.

  2. Heat the oven to 180C/160C fan gas 4. Make the dumplings by mixing together the flour, baking powder, mustard powder, the suet or butter, parsley and ½ tsp salt. Swiftly mix in 8-10 tbsp of water and bring together with your hands. The dough should be firm and pliable. Divide into eight equal-sized pieces, weighing for accuracy if you like.

  3. Remove the bunch of thyme from the stew and discard. Spoon a little of the liquid into a bowl and mix with the cornflour, then stir the mixture into the casserole. Add the ham hock, peas and mustard. Arrange the dumplings on top of the stew, then put in the oven, covered, for 30 mins. Remove the lid and cook for a further 10 mins until the dumplings are puffed up and golden brown. Serve in bowls. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.

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