Chicken & ham casserole with mustardy dumplings

Name: Chicken & ham casserole with mustardy dumplings
Prep time: 30 min
Cook time: 40 min
Yield: 1
Cuisine: Casseroles main dishes recipes
Ingredients: Sunflower oil; Butter; Onion, chopped; Thickly sliced; Carrots, peeled and chopped; Boneless, skinless chicken thighs, cut into chunky pieces; Cider; Hot chicken stock; Thyme, tied; Cornflour; Cooked gammon, shredded into chunky pieces; Frozen peas; Dijon mustard; Self-raising flour; Baking powder; Mustard powder; Cold butter, grated; Bunch of parsley, finely chopped

Recipe from Topfood

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Chicken & ham casserole with mustardy dumplings

Cooking time: 1 h. 15 min

Servings 1

Serve mustardy dumplings with our chicken and ham casserole for a comforting and filling family feast. Also, it is easy to cook, just try it!

Sunflower oil

1 tbsp.
Butter

1 tbsp.
Onion, chopped

1 pcs.
Thickly sliced

2 leeks
Carrots, peeled and chopped

2 pcs.
Boneless, skinless chicken thighs, cut into chunky pieces

6 pcs.
Cider

6,7 fl. oz
Hot chicken stock

27 fl. oz
Thyme, tied

bunch
Cornflour

1 tbsp.
Cooked gammon, shredded into chunky pieces

cups
Frozen peas

0,2 lbs
Dijon mustard

1 tsp.
Self-raising flour

1 cups
Baking powder

tsp.
Mustard powder

2 tbsp.
Cold butter, grated

cups
Bunch of parsley, finely chopped

pcs.

Calories

517 kcal
Protein

27 g
Fat

26 g
Carbohydrates

39 g

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.
Heat the oven to 350 F. 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.
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.