Chicken casserole with dumplings

Prep 20 mins Cook 1 hour

SERVES 4

4 x 165g skinless chicken breast fillets, cut into large chunks 150g self-raising flour, plus 2 tbsp Calorie-controlled cooking spray 1 onion, finely chopped 3 carrots, sliced into 5 mm rounds 1 celery stick, thinly sliced 460g potatoes, roughly chopped 2 garlic cloves, crushed ½ tbsp Dijon mustard 850ml chicken stock, made with 1 stock cube 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 bay leaf 1 tbsp cornflour 120g fat-free natural yoghurt 2 tbsp finely chopped fresh tarragon, plus extra, to serve

Steamed green beans, to serve

PUT the chicken along with 2 tablespoons of the flour in a large bowl, season to taste and toss together until the chicken is coated in the flour. Mist a 2-litre flameproof, lidded, non-stick casserole dish with cooking spray and put over a medium heat. Add the onion, carrots, celery and potatoes and cook for 6-8 minutes until just soft, then add the garlic and mustard and cook for a further 2 minutes. Add the chicken and cook, stirring, for a further 2-3 minutes, then add the stock, rosemary, thyme and bay leaf. Cover and gently simmer for 20 minutes, then remove the lid. In a small bowl, combine the cornflour and a little of the liquid from the casserole to form a thin paste, then stir it back into the dish. Cook, uncovered, for ten additional minutes.Meanwhile, combine the remaining flour, the yoghurt and tarragon in a small bowl until a dough forms, then divide into eight and roll into balls. Put the dumplings on the surface of the stew, then cover and cook for 10-15 minutes, until the dumplings have puffed up and are cooked through. Serve the dumplings and stew with the extra tarragon scattered over, a sprinkling of freshly ground black pepper and the beans on the side.