Spring chicken stew
By Esther Clark
Contains pork – recipe is for non-Muslims only
Make this comforting chicken stew with seasonal vegetables to feed the whole family
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Prep:15 mins
Cook:1 hrs
- Serves 8
- More effort
Nutrition per serving
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kcal 534
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fat 34g
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saturates 18g
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carbs 34g
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sugars 0g
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fibre 5g
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protein 21g
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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)
Method
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.
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.
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.
