Description
A hearty and comforting chicken and ham casserole topped with mustard-infused dumplings. Tender chicken thighs and shredded ham simmered with vegetables in a flavorful cider and thyme broth, finished with fluffy, golden mustard dumplings baked in the oven for a satisfying meal perfect for cozy evenings.
Ingredients
Scale
For the Casserole
- 1 tbsp sunflower oil
- 1 tbsp butter
- 1 onion, chopped
- 2 leeks, thickly sliced
- 2 carrots, peeled and chopped
- 6 boneless, skinless chicken thighs, cut into chunky pieces
- 200ml cider
- 800ml hot chicken stock
- ½ bunch of thyme, tied
- 1 tbsp cornflour
- 150g ham hock or cooked gammon, shredded into chunky pieces
- 100g frozen peas
- 1 tbsp English or Dijon mustard
For the Mustardy Dumplings
- 200g self-raising flour
- ¼ tsp baking powder
- 2 tbsp English mustard powder
- 100g suet or cold butter, grated
- ½ small bunch of parsley, finely chopped
- ½ tsp salt (plus a pinch for cooking vegetables)
- 8–10 tbsp water
Instructions
- Sauté the Vegetables: Heat the sunflower oil and butter in an ovenproof casserole over medium heat. Add the chopped onion, thickly sliced leeks, chopped carrots, and a pinch of salt. Fry gently for 10 minutes until the vegetables soften and become translucent.
- Cook the Chicken: Add the chunky chicken thighs to the casserole, turn up the heat, and fry for 5 minutes until lightly browned.
- Add Liquids and Simmer: Pour in 200ml cider, cook for 3 minutes to reduce slightly, then add 800ml hot chicken stock and the tied bunch of thyme. Bring to a simmer, season with salt and pepper to taste, then reduce heat to low. Cover the pan and cook gently for 30 minutes to develop flavors and tenderize the chicken.
- Preheat the Oven & Prepare Dumplings: While the stew simmers, preheat your oven to 180°C (160°C fan)/Gas Mark 4. In a bowl, mix self-raising flour, baking powder, English mustard powder, grated suet or cold grated butter, chopped parsley, and ½ tsp salt. Gradually add 8-10 tablespoons of water, mixing quickly with your hands to form a firm, pliable dough. Divide the dough into eight equal pieces.
- Thicken the Stew & Add Final Ingredients: Remove the tied thyme from the casserole and discard. Spoon a small amount of stew liquid into a bowl and mix in 1 tablespoon cornflour to create a slurry. Stir this back into the casserole to thicken the sauce. Then add shredded ham hock, frozen peas, and 1 tablespoon of English or Dijon mustard. Stir gently to combine.
- Arrange Dumplings & Bake: Place the dumplings evenly on top of the stew. Cover the casserole with a lid or foil and bake in the preheated oven for 30 minutes. Then remove the cover and bake for an additional 10 minutes until the dumplings are puffed up and golden brown.
- Serve: Spoon the casserole into bowls, ensuring some of the mustard dumplings accompany the stew. Serve hot and enjoy this comforting meal. Leftovers can be cooled and frozen for up to three months; reheat thoroughly before eating.
Notes
- You can use suet or cold butter for the dumplings depending on your preference; suet gives a traditional texture while butter provides a milder taste.
- For a stronger mustard flavor, increase the mustard powder in the dumplings or add a dollop of mustard when serving.
- Freezing instructions: Cool the stew completely before freezing in a freezer-safe container. Defrost thoroughly in the refrigerator and reheat until piping hot before serving.
- Ensure the dumplings are covered while baking to keep them moist and fluffy.
- If you prefer a thicker stew, you can add a little extra cornflour slurry at the end before adding dumplings.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Casserole
- Method: Baking
- Cuisine: British
Keywords: chicken casserole, ham casserole, mustard dumplings, comfort food, British casserole, one-pot meal
