 Chicken Stew with Herb Dumplings
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4
This is such a simple warming dish. For added convenience look out for packs of ready prepared vegetables; if not available, use a selection of winter vegetables such as parsnips, carrots and leeks.
Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.
Ingredients
4 large British chicken thighs
1 tsp olive oil
2 medium sweet potatoes, peeled and cut into chunks
1 x 450g pack fresh prepared seasonal vegetables, including carrots, leeks, swede
60ml boiling water
4 tbsp chicken gravy granules
For the dumplings
125g self-raising flour
50g shredded suet
1 tbsp fresh parsley, chopped
salt and freshly ground black pepper
Method
1) Preheat the oven to 200°C / 400°F / gas mark 6.
2) Heat the oil in a large ovenproof casserole dish over a medium heat on the hob. Cook the chicken for about 5 minutes, or until golden brown all over. Remove and place on a plate.
3) Add the vegetables to the casserole dish and cook until soft, but not coloured. Return the chicken to the casserole with the vegetables.
4) Make up the gravy by pouring 400ml of boiling water onto the chicken gravy granules and stir well. Stir into the chicken and vegetables. Cover and cook in the preheated oven for 40 minutes, or until the chicken is cooked through.
5) To make the dumplings, mix the flour, suet, parsley and seasoning, and add enough water to make dough that is elastic, but not too sticky. With floured hands roll the mixture into 8 balls. Then, 25 minutes before the end of cooking, add to the casserole and continue to cook.
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Nutritional Information
| Calories |
447 kcal |
167 kcal |
| Protein |
14.7 g |
5.5 g |
| Carbohydrates |
44.2 g |
16.5 g |
| Fat |
25.2 g |
9.4 g |
| Saturated Fat |
8.5 g |
3.2 g |
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