Chicken & ham casserole with mustardy dumplings
Serve mustardy dumplings with our chicken and ham casserole for a comforting and filling family feast. You can freeze any leftovers, too – if there are any!
Ingredients
- 1 tbsp sunflower oil
- 1 tbsp butter
- 1 onion, chopped
- 2 leeks, thickly sliced
- 2 carrots, peeled and chopped
- 6 boneless, skinless chicken thighs, cut into chunky pieces
- 200ml cider
- 800ml hot chicken stock
- ½ bunch of thyme, tied
- 1 tbsp cornflour
- 150g ham hock or cooked gammon, shredded into chunky pieces
- 100g frozen peas
- 1 tbsp English or Dijon mustard
For the dumplings
- 200g self-raising flour
- ¼ tsp baking powder
- 2 tbsp English mustard powder
- 100g suet or cold butter, grated
- ½ small bunch of parsley, finely chopped
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 180C/160C fan/gas 4. 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. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.
