Spring chicken stew
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6 - 8
Skip to ingredients
- 1 tbsp olive oil
- 8 skinless, boneless chicken thighshalved
- 60g unsalted butter
- 1 onionfinely chopped
- 2 large carrotschopped
- 60g plain flour
- 1.2 litres chicken stock
- 2 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 300g frozen peas
- 150ml double cream
For the dumplings
- 200g self-raising flour
- ¼ tsp baking powder
- 100g suet or cold unsalted buttergrated
- small bunch of chivesfinely sliced (optional)
Nutrition: per serving
- kcal534
- fat34g
- saturates18g
- carbs34g
- sugars6glow
- fibre5g
- protein21g
- salt1.91g
Method
step 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.
step 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 along with the chicken 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.
step 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.
