Country Chicken with Herb Dumplings

	Sign In Sign-Up

BACK

6 rashers back thickly sliced.
4 chicken breasts, thickly slice< 1 onion, sliced. 1 green pepper, cut into chunks
1 clove of garlic, crushed.
2 x 15 ml spoon (2 tbsp) self raising flour.
300 ml (1/2 a pint) chicken stock. 150 g (5 oz) button mushrooms 1 beefsteak tomato, chopped. 1 bay leaf.
Salt and freshly ground black pepper.
Dumplings:
100 g (4 oz) self raising flour. 50 g (2 oz) suet. Pinch of salt.
1 x 15 ml spoon (1 tbsp) fresh parsley, chopped. Cold water to mix.

heat oven to 180°C, 350°F, Gas Mark 4. Have ready a 1.8 litre (3 pint) hob and ovenproof casserole dish.

Fry bacon in its own juices, remove and set aside. Fry the chicken until pale and sealed, remove and set aside. Add the onion, pepper and garlic, cook until soft.

Sprinkle over the flour, stirring continuously, cook for 2 minutes. Stirring, gradually pour in the stock. Add the bacon, chicken, mushrooms, tomatoes, bay leaf and season. Bring to the boil. Cover, place in oven and cook for '/2 hour.

To make the dumplings, mix together the flour, Atora, salt and parsley. Stir in enough cold water to form a soft elastic dough.

Divide the dough into 8 and shape into balls with floured hands. Drop onto the bubbling casserole, cover tightly and cook in the oven for 20 minutes.

SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS

SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS