Potato dumpling in a honey-mustard chicken stew
Serving: 4
Share this recipe!
Directions
- To make the dumplings, mix all the ingredients well together.
- On a floured work surface knead until smooth and elastic.
- Leave the dough in a lightly oiled covered bowl, until doubled in size, about 2 hours.
- For the stew, sauté the onion and garlic in a little oil and add the chicken thighs.
- Stir to coat and cook for about 5 minutes.
- Stir through the potato flour, followed by the mustard, honey and stock.
- Cover and let the stew cook to perfection (+/- 45 minutes).
- Add the vegetables and continue to cook for a further 20 minutes.
- Take a little of the dough to form balls the size of golf balls and place over the chicken and vegetables.
- Continue making balls until the top is covered.
- Cover and cook until the dough is cooked.
- Serve while still hot.
Ingredients
- <h3>Ingredients for dumpling</h3>
- 2 large potatoes, cook until tender
- 200 g cake flour
- Pinch of sugar
- Pinch of salt
- 350 ml warm water
- 5 ml (1 tsp) instant yeast
- <h3>Ingredients for honey mustard chicken</h3>
- 15 ml (1 tbsp) oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 8 skinless chicken thighs
- 15 ml (1 tbsp) potato flour
- 30 ml (2 tbsp) wholegrain mustard
- 125 ml (½ cup) running honey
- 350 ml chicken stock
- 400 g mixed frozen chunky vegetables
- 45 ml (3 tbsp) fresh parsley, chopped