Creamy Chicken with potato dumplings

At the sound of the title I can hear the slumping of shoulders and faces hitting palms across the world, fear not its really very simple and easy in fact total cook time is just  30 mins!

Creamy Chicken with potato dumplings

Ingredients:

•  1 onion diced
•  120 ml of white wine/dry vermouth
•  15 ml of chopped fresh tarragon
•  300ml double cream
•  225g main crop potatoes
•  175g suet
•  2 tbsp of dried mixed herbs
•  50 ml water
•  cooked chicken (approx 4 breasts worth)
•  300 ml vegetable stock
•  115g self raising flour

Method:

1. Place onion, stock, wine/vermouth in a deep sided pan and simmer for 20 mins, add chicken pieces for the last 5, remove chicken.
2. Reduce the stock by a 1/3, remove from the heat and stir in the cream and tarragon, reheat gently, stirring until thickened, season and lastly re-add the chicken.
3. Heat your oven to 190/gas 5.
4. put chicken cream mixture into an oven proof dish.
5. Bind potatoes, flour, suet, herbs and mix with the water, knead lightly to make a soft dough. Divide into balls (size depends on how big your dish is, however aim to cover the top allowing room for the dumplings to extend), place on top of chicken, and cook uncovered in the oven for 30 mins.