Chicken and Ham Casserole with Mustard Dumplings

Name: Chicken and Ham Casserole with Mustard Dumplings
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 6 boneless, skinless chicken thighs cut into chunky pieces; 150 g ham hock or cooked gammon, shredded into chunky pieces; 2 leeks, thickly sliced; 2 carrots, peeled and chopped; 1 onion, chopped; 100 g frozen peas; 1 tbsp sunflower oil; 1 tbsp butter; 200 ml cider; 800 ml hot chicken stock; 1 tbsp English or Dijon mustard; 1 tbsp cornflour; 1/2 bunch thyme tied; 200 g self-raising flour; 100 g suet or cold butter, grated; 2 tbsp English mustard powder; 1/4 tsp baking powder; 1/2 bunch parsley, finely chopped

This hearty chicken and ham casserole is packed with tender vegetables, a savory cider-spiked broth, and fluffy mustard dumplings baked until golden. It is a comforting one-pan dinner that feels special enough for Sunday supper but is simple enough for a cozy weeknight meal.

Servings6 Portions

Prep Time20 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

boneless, skinless chicken thighs cut into chunky pieces
6
ham hock or cooked gammon, shredded into chunky pieces
150 g
leeks, thickly sliced
2
carrots, peeled and chopped
2
onion, chopped
1
frozen peas
100 g
sunflower oil
1 tbsp
butter
1 tbsp
cider
200 ml
hot chicken stock
800 ml
English or Dijon mustard
1 tbsp
cornflour
1 tbsp
thyme tied
0.5 bunch
self-raising flour
200 g
suet or cold butter, grated
100 g
English mustard powder
2 tbsp
baking powder
0.3 tsp
parsley, finely chopped
0.5 bunch

Step-by-Step Instructions

Heat the sunflower oil and butter in a large ovenproof casserole over medium heat. Add the chopped onion, sliced leeks, chopped carrots, and a pinch of salt. Cook gently for about 10 minutes, stirring occasionally, until the vegetables are soft and translucent.

Add the chicken thighs and increase the heat slightly. Cook for 5 minutes, turning the pieces so they lightly brown on the outside. Pour in the cider and simmer for 3 minutes to cook off some of the alcohol.

Pour in the hot chicken stock and add the tied thyme. Bring the casserole to a gentle simmer, season with salt and pepper to taste, then cover and cook on low heat for 30 minutes, or until the chicken is tender.

Meanwhile, heat the oven to 180C/160C fan/gas 4. To make the dumplings, mix the self-raising flour, baking powder, mustard powder, suet or grated cold butter, chopped parsley, and 1/2 tsp salt in a bowl. Add 8-10 tbsp water a little at a time and bring the mixture together into a firm, slightly pliable dough. Divide into 8 equal pieces.