TO DRINK: Savanna apple cider, because on rare occasions, wine is not the answer!
Chicken and cider hot pot with apple dumplings
- 10ml (2 tsp) olive oil
- 500g chipolata sausages
- 8 chicken breasts, cubed
- 30ml (2 tbsp) cake flour
- 500ml (2 cups) chicken stock
- 250ml (1 cup) apple juice
- 250ml (1 cup) strong cider
- 60ml (¼ cup) coarse wholegrain mustard
- 1 bay leaf
- 1 sprig thyme
- 5ml (1 tsp) dried mixed herbs
- 10 prunes, pitted
- 5 garlic cloves, crushed
- 2 large Granny Smith apples, cored and diced
- APPLE DUMPLINGS
- 330g cake flour
- 10ml (2 tsp) baking powder
- 5ml (1 tsp) salt
- 250ml (1 cup) apple sauce
- 2 large eggs, well beaten
- 10ml (2 tsp) fresh flat-leaf parsley, chopped
Preheat the oven to 180ºC.
Heat the oil in a casserole dish on the stove and brown the sausages on all sides. Remove the sausages from the dish, set aside and brown the chicken pieces on all sides. Remove the chicken from the dish and set aside until needed.
Add the flour to the fat in the dish and stir over low heat to make a roux. Pour in the stock, apple juice and cider, bring to the boil and stir in the mustard.
Return the sausages and chicken to the dish and add the remaining ingredients. Cook for about 2 minutes, remove from the heat and set aside.
To make the dumplings, sift the dry ingredients together in a deep bowl. Make a well in the centre of the dry ingredients and work in the rest of the ingredients, mixing until you have a soft dough.
Using a metal spoon, take lumps of the dumpling dough and carefully place these on top of the casserole mix.
Bake uncovered until the chicken and sausages are cooked through and the top of the casserole is bubbling, about 40 minutes. The dumplings should be risen and golden. Serve immediately, with a jug of cold apple cider, if you like.