Chicken & ham casserole with mustardy dumplings

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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!

Ingredients
servings

  • 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.

Nutrition facts per serving

  • Calories

    517 kcal

  • Protein

    27 g

  • Fat

    26 g

  • Carbohydrates

    39 g

Method

  • 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.

Bon Appetit!

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