Spring chicken stew with peas and herbed dumplings

Name: Spring chicken stew with peas and herbed dumplings
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Ingredients: ½ tbsp Essential Olive Oil; 4 chicken thighs; 2 carrots, cut into chunks; 2 garlic cloves, sliced; 2 tbsp lemon thyme; 500 ml fresh chicken stock; 3 tsp English mustard; 50 g suet; 100 g essential self-raising flour; 25 g flat leaf parsley, finely chopped; 190 g frozen petits pois

This chicken stew combines the heartiness of a winter stew with all the light and fresh flavours of spring.

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Serves4
CourseMain meal
Prepare20 mins
Cook1 hr 10 mins
Total time1 hr 30 mins

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½ tbsp Essential Olive Oil
4 chicken thighs
2 carrots, cut into chunks
2 garlic cloves, sliced
2 tbsp lemon thyme
500ml fresh chicken stock
3 tsp English mustard
50g suet
100g essential self-raising flour
25g flat leaf parsley, finely chopped
190g frozen petits pois

Preheat the oven to 180 degrees C, gas mark 4. Heat the oil in a flame-proof casserole dish over a medium-high heat, add the chicken and brown well (about 10-12 minutes). Transfer the chicken to a plate and, when cool enough, carefully remove the skin. Put the carrots, salad onions, garlic and the thyme leaves into the dish. Fry over a medium heat for 5 minutes, stirring often. Pour in the stock and add the browned chicken and 2 tsp mustard; season and bring to the boil. Cover, then transfer to the oven and cook for 25 minutes, until the chicken is cooked through and easily comes away from the bone.
When the stew has been in the oven for 15 minutes, make the dumplings. Mix the suet, flour, parsley and remaining thyme in a bowl; season. Mix in the remaining 1 tsp mustard and just enough water (about 50ml) to make a soft but not sticky dough.
Divide the dumpling dough into 8 pieces, roughly shape into balls, then gently drop into the stew. Cover and bake for a further 20 minutes. Carefully scatter the petits pois between the dumplings, then return to the oven, uncovered, for a final 5 minutes.

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