A pairing for our 'Field of the Bee' southern French white. Recipe credit @eddmifflin
This hearty autumnal stew will warm you up on the briskest of days. We paired it with our 'Field of the Bee', a medium bodied, rich and flavourful southern French white from Domaine of the Bee. Recipe created in partnership with @eddmifflin.
Ingredients (serves 4)
- 600gchicken thighs
- Pack of 12chipolata sausages
- 1onion, sliced
- 2carrots, roughly diced
- 1leek, chopped
- 2bay leaves
- 2sprigs thyme
- 1tspDijon mustard
- 1chicken stock cube
- 90gcold butter
- 180gself raising flour
- 2tbspchopped mixed herbs
Method
Brown the chicken and sausages in some sunflower oil within a large, lidded casserole pan. You may need to do this in batches.
Remove the meat, then gently cook the vegetables with the bay and thyme, for around 10 mins until softened.
Pop the meat back in with the veg, along with any juices. Add 1tbsp of plain flour, cook for 5 minutes and then add the mustard and stock cube. Simmer on a low heat for 30 mins until thickened.
For the dumplings: rub the butter into the flour until it feels like fine breadcrumbs. Stir in the herbs with 1/2 tsp salt and a good grinding of pepper. Drizzle over 150ml water, and stir in with a cutlery knife to form a light dough. Use floured hands to shape into golf sized balls.
Place the dumplings on top of the stew and move to the oven. Bake for 20 mins, or until the dumplings are cooked through. Keep the lid on if you like your dumplings soft and fluffy, or off if you prefer them with a golden baked top.
Serve with seasonal greens and a hearty glass of wine.
