Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6.

Heat the oil in a frying pan over a moderate heat. Add the onion, garlic and thyme and fry for 2 minutes.

Flour and season the chicken pieces and add to the pan. Brown the chicken on both sides. this will take approximately 2 minutes each side.

Place the chicken and onion into an ovenproof dish and put to one side.

Place a pan of water over a high heat and bring to the boil. Add the carrots and a pinch of salt and cook until tender. This will take approximately 4 minutes. Drain the carrots and add them to the chicken.

Cut the celery hearts into 4cm (2 inch) pieces. Bring a pan of water to the boil and cook the celery until it is tender. Drain the celery and add it to the chicken.

Pour the vegetable stock over the chicken and vegetables. Place the ovenproof dish over a moderate heat and bring to the boil. Reduce the heat and simmerfor 5 minutes.

Add the mustard to the vegetable stock. Mix the cornflour with a little water and pour this into the stock. Stir until the liquid begins to thicken, then stir in the cream.

Remove the dish from the heat.

To make the dumplings, mix the flour and suet. Add the water to form a soft dough. Divide the mixture into 8 pieces and roll them into balls.

Place the dumplings on top of the chicken dish and place the dish in the oven for 20 minutes until the dumplings are cooked.

NOTES : A hearty winter meal packed with flavour.

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