Spring chicken stew with peas and herbed dumplings
Waitrose and Partners

Spring chicken stew with peas and herbed dumplings

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

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

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Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,473kJ/ 591kcals

Fat

28g

Saturated Fat

11g

Carbohydrates

31g

Sugars

8.8g

Fibre

7.6g

Protein

49g

Salt

1.1g

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