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Chicken Stew with Cheddar & Mustard Dumplings, by Charlotte Pike
Ingredients
  • subheading: For the stew:
  • 25g Butter
  • 1 Onion, peeled and cut into wedges
  • 500g Skinless, boneless chicken thighs
  • 125g Smoked streaky bacon, chopped
  • 250g Small brown mushrooms, sliced
  • 2 tablespoons Plain flour
  • 2 Bay leaves
  • 1 small handful Thyme leaves
  • 400ml Chicken stock
  • 15g Parsley, chopped
  • Sea salt flakes
  • Freshly ground black pepper
  • subheading: For the dumplings:
  • 175g Self raising flour
  • 1 teaspoon Mustard
  • 100g Mature cheddar, grated
  • 90g Suet
  • 150ml Cold water
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