INGREDIENTS

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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