Chicken stew with yogurt dumplings

Name: Chicken stew with yogurt dumplings | Asda Good Living
Total time: 1 h 15 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp Vegetable Oil; 1kg Asda Succulent Chicken Thighs, skin removed (6–8 thighs); 2 Smoked Streaky Bacon Rashers, roughly chopped; 1 large Leek, roughly chopped; 1 stick Celery, roughly diced; 1 Carrot, peeled and diced; 2 Garlic cloves, finely chopped; 2 tbsp Plain Flour; 750ml Chicken Stock, made with 1 Low Salt Stock Cube; 2 tbsp dried Tarragon; 1 tbsp Dijon Mustard; 1 Lemon, zested; 1 Bay Leaf; 100g Asda Greek Style Full Fat Yogurt; 175g Self-Raising Flour; 3 tbsp finely chopped Chives, plus extra to garnish; Mashed Potato, optional to serve; Steamed greens, optional to serve

Serve up this satisfying dish with soft, pillowy dough toppers.

By Asda Good Living,14th December 2023

Cook: 1 Hour 15 Mins

Serves: 4

Price: £1.38 per serving

Nutritional Information

Each 417g serving contains

Energy
10621kj
609kcal

30%

Fat
23.4g

High
33%

Saturates
5.4g

Low
27%

Sugars
7.5g

Low
8%

Salt
1.67g

Med
28%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2547kj/609kcal

Ingredients

2 tbsp Vegetable Oil

1kg Asda Succulent Chicken Thighs, skin removed (6–8 thighs)

2 Smoked Streaky Bacon Rashers, roughly chopped

1 large Leek, roughly chopped

1 stick Celery, roughly diced

1 Carrot, peeled and diced

2 Garlic cloves, finely chopped

2 tbsp Plain Flour

750ml Chicken Stock, made with 1 Low Salt Stock Cube

2 tbsp dried Tarragon

1 tbsp Dijon Mustard

1 Lemon, zested

1 Bay Leaf

100g Asda Greek Style Full Fat Yogurt

175g Self-Raising Flour

3 tbsp finely chopped Chives, plus extra to garnish

Mashed Potato, optional to serve

Steamed greens, optional to serve

Method

Preheat the oven to 180°C/160°C fan/gas 4. Heat 1 tbsp oil in a large ovenproof dish over a medium-high heat. Fry the chicken in batches for 5 mins on each side until golden. Transfer to a plate – they don’t need to be cooked through.

Add the remaining 1 tbsp oil to the pan along with the bacon, leeks, celery, carrot and garlic and fry for 5 mins or until soft and starting to colour. Stir in the plain flour and cook for a min more. Slowly stir in the chicken stock, dried tarragon, Dijon mustard, lemon zest and bay leaf. Return the chicken to the pan along with any resting juices. Cover with a lid and cook in the oven for 30 mins.

To make the fluffy dumplings, take a large bowl and mix the yogurt, flour, and chives until a dough forms. Shape into 8 evenly-sized balls.

After the stew has cooked for 30 mins, poke the dumplings into the liquid, then replace the lid and return to the oven for 25 mins or until the dumplings have risen and are fluffy. Scatter a few extra chives over the top and serve immediately with creamy mashed potato and steamed greens, if you like.