Chicken and ham casserole with mustard dumplings

• sunflower oil↗1 tbsp tbsp
• butter↗1 tbsp tbsp
• onion↗1 1

  finely chopped

• leek↗2 2

  thickly sliced

• carrot↗2 2

  peeled and sliced

• chicken thighs6 boneless, skinless 6 boneless, skinless

  cut into large pieces

• cider↗200ml 200ml
• hot chicken broth800ml 800ml
• thyme↗½ bunch of ½ bunch of

  tied

• cornstarch1 tbsp tbsp
• ham↗150g 150g

  or boiled bacon, cut into large pieces

• peas↗100g frozen 100g frozen
• mustard↗1 tbsp English or Dijon 1 tbsp English or Dijon
• self‑raising flour↗200g 200g
• baking powder↗¼ tsp ¼ tsp
• англійський гірчичний порошок↗2 tbsp
• теляче сало↗100g

  або холодне масло, натерте

• петрушка↗½ small bunch of

  дрібно нарізана

Step-by-step instructions

1. 1

   Heat the oil and butter in a heavy‑bottomed pot over medium heat. Add the onion, leek and carrot with a pinch of salt, and cook over low heat for 10 minutes until soft and translucent. Add the chicken thighs, increase the heat and sauté for 5 minutes. Pour in the cider, cook for 3 minutes, then add the hot chicken broth and the bunch of thyme. Bring to a boil, season to taste, then reduce the heat to minimum, cover the pot and simmer for 30 minutes.

2. 2

   Preheat the oven to 180 °C/160 °C convection/gas. Prepare the dumplings by mixing flour, baking powder, English mustard powder, pork fat or cold butter, parsley and ½ tsp salt. Quickly add 8‑10 tbsp water and knead by hand. The dough should be firm and elastic. Divide it into eight equal pieces, weighing them if necessary.

3. 3

   Remove the thyme bundle from the pot and discard it. Place a little liquid in a bowl and mix with the cornstarch, then stir the mixture back into the pot. Add the ham, peas and mustard. Arrange the dumplings on top of the stew, then place the pot in the oven, covered, for 30 minutes. Remove the lid and cook for another 10 minutes until the dumplings rise and turn golden‑brown. Serve in bowls. To freeze the stew, let it cool completely, then transfer to a freezer‑safe container. It will keep for up to three months. Thaw thoroughly, then reheat to a boil.