| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 100 | g | Self-raising flour |
| 50 | g | Shredded suet |
| 2 | T | Chopped fresh thyme |
| 2 | T | Chopped fresh parsley |
| 120 | Cold water for dough | |
| 1 3/4 | Hot vegetable stock | |
| 4 | Rashers streaky bacon | |
| derinded | ||
| 2 | Chicken breasts, skin | |
| removed | ||
| 1/4 | t | Paprika |
| 1 | T | Plain flour |
| Salt and ground black pepper | ||
| 1 | T | Olive oil |
| 1 | Carrot, sliced | |
| 1 | Stick celery, chopped | |
| 2 | Leeks, sliced | |
| 1 1/2 | T | Dijon mustard |
| 50 | g | Frozen petit pois |
| 3 | T | Double cream |
| Fresh thyme to garnish |
INSTRUCTIONS
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 1.2 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/ 3/4" 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/1 1/2" 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.
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