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Ингредиенты
- 2 Tbsp. Extra virgin olive oil
- 1 med Onion, finely minced
- 1 x Clove garlic
- 2 sprg fresh thyme
- 1 Tbsp. Flour Salt and freshly grnd black pepper
- 4 x Chicken breasts, cut into large pcs
- 2 med Carrots, peeled and minced
- 1 pkt Celery hearts
- 600 ml Vegetable stock, (1 pint)
- 2 Tbsp. Wholegrain mustard
- 2 Tbsp. Cornflour
- 100 ml Double cream, (3 1/2 floz)
- 200 gm Self raising flour, (7oz)
- 100 gm Light vegetarian suet, (3 1/2oz)
- 75 ml Water, (3floz)
Инструкции
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- Heat the oil in a frying pan over a moderate heat. Add in the onion, garlic and thyme and fry for 2 min.
- Flour and season the chicken pcs and add in to the pan. Brown the chicken on both sides. this will take approximately 2 min each side.
- Place the chicken and onion into an ovenproof dish and put to one side.
- Place a pan of water over a high heat and bring to the boil. Add in the carrots and a healthy pinch of salt and cook till tender. This will take approximately 4 min. Drain the carrots and add in them to the chicken.
- Cut the celery hearts into 4cm (2 inch) pcs. Bring a pan of water to the boil and cook the celery till it is tender. Drain the celery and add in it to the chicken.
- Pour the vegetable stock over the chicken and vegetables. Place the ovenproof dish over a moderate heat and bring to the boil. Reduce the heat and simmerfor 5 min.
- Add in the mustard to the vegetable stock. Mix the cornflour with a little water and pour this into the stock. Stir till the liquid begins to thicken, then stir in the cream.
- Remove the dish from the heat.
- To make the dumplings, mix the flour and suet. Add in the water to create a soft dough. Divide the mix into 8 pcs and roll them into balls.
- Place the dumplings on top of the chicken dish and place the dish in the oven for 20 min till the dumplings are cooked.
- NOTES : A hearty winter meal packed with flavour.
