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Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
For the casserole:
  • 1 Large onion, diced
  • 2 Carrots, diced
  • 2 Sticks of celery, diced
  • 1 Bunch of thyme, finely chopped
  • 4 tsps Garlic paste
  • 40 g Butter
  • 50 g Plain flour
  • 4 tsps Mustard powder
  • 300 ml Apple cider
  • 500 ml Chicken stock
  • 800 g Chicken thighs cut into bite size pieces
  • 150 g Frozen peas
  • 100 g Broad beans
  • 100 g Green beans
  • 100 g Spring onions, sliced
For the dumplings:
  • 150 g Plain flour
  • 1 tsp Baking powder
  • 3 tsps Mustard powder
  • 75 g Vegetable suet
  • ½ Bunch of fresh parsley, finely chopped
Chicken Casserole with Mustardy Dumplings
Chicken Casserole with Mustardy Dumplings Chicken Casserole with Mustardy Dumplings

This hearty chicken casserole with mustardy dumplings is perfect at any time of year.

  1. Heat some oil in a large casserole dish, fry the carrot, onion and celery over a medium to high heat for about 7-8 minutes until they start to soften.
  2. Add the chopped thyme and cook for another 2 minutes.
  3. Add the garlic, stir and cook for one minute.
  4. Then add the butter, once the butter has melted, add the flour and mustard powder and stir well. Cook for one minute.
  5. Pour in the apple cider, followed by the chicken stock. Stir well.
  6. Now add the chicken, stir well. Cover with a lid or tin foil and leave to simmer for 20 minutes until the chicken has cooked through.
  7. Meanwhile, preheat the oven to 180℃.
  8. Prepare the dumplings. Add all the dry ingredients into a mixing bowl and mix well, then gradually add the water and mix until a dough has formed. You might want to get stuck in with your hands.
  9. With floured hands roll the dough into 8 equal sized balls.
  10. Once the chicken is cooked, take the lid off and add the peas, broad beans, spring onion and green beans. Mix well.
  11. Place the dumplings into the casserole, so that they are half submerged in the stew.
  12. Place it into the oven uncovered for 20 minutes until the dumplings are puffed up and golden.
  13. It's ready to serve. Enjoy!
Chicken Casserole with Mustardy Dumplings
Chicken Casserole with Mustardy Dumplings Chicken Casserole with Mustardy Dumplings

This hearty chicken casserole with mustardy dumplings is perfect at any time of year.

Prep 30 minutes
Total 1 hour
Serves
US | Metric
favorite
print
rate
Ingredients
For the casserole:
  • 1 Large onion, diced
  • 2 Carrots, diced
  • 2 Sticks of celery, diced
  • 1 Bunch of thyme, finely chopped
  • 4 tsps Garlic paste
  • 40 g Butter
  • 50 g Plain flour
  • 4 tsps Mustard powder
  • 300 ml Apple cider
  • 500 ml Chicken stock
  • 800 g Chicken thighs cut into bite size pieces
  • 150 g Frozen peas
  • 100 g Broad beans
  • 100 g Green beans
  • 100 g Spring onions, sliced
For the dumplings:
  • 150 g Plain flour
  • 1 tsp Baking powder
  • 3 tsps Mustard powder
  • 75 g Vegetable suet
  • ½ Bunch of fresh parsley, finely chopped
  1. Heat some oil in a large casserole dish, fry the carrot, onion and celery over a medium to high heat for about 7-8 minutes until they start to soften.
  2. Add the chopped thyme and cook for another 2 minutes.
  3. Add the garlic, stir and cook for one minute.
  4. Then add the butter, once the butter has melted, add the flour and mustard powder and stir well. Cook for one minute.
  5. Pour in the apple cider, followed by the chicken stock. Stir well.
  6. Now add the chicken, stir well. Cover with a lid or tin foil and leave to simmer for 20 minutes until the chicken has cooked through.
  7. Meanwhile, preheat the oven to 180℃.
  8. Prepare the dumplings. Add all the dry ingredients into a mixing bowl and mix well, then gradually add the water and mix until a dough has formed. You might want to get stuck in with your hands.
  9. With floured hands roll the dough into 8 equal sized balls.
  10. Once the chicken is cooked, take the lid off and add the peas, broad beans, spring onion and green beans. Mix well.
  11. Place the dumplings into the casserole, so that they are half submerged in the stew.
  12. Place it into the oven uncovered for 20 minutes until the dumplings are puffed up and golden.
  13. It's ready to serve. Enjoy!