Name: Chicken stew
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 chicken breasts, sliced; 1 onion, diced; 3 carrots, sliced; 1 cup green split peas (soaked overnight); 50 g mushrooms, halved; 1 tbsp pureed garlic; 100 g frozen peas; 1 chicken stock cube; 1 pack dumpling mix; 1 cup white wine (optional); 500 g potatoes, peeled and diced; 1 tbsp oil

I served with Yorkshire puddings! I added green split peas into this to bulk out and they worked really well but you could use barley or lentils instead.

3 chicken breasts, sliced

1 onion, diced

3 carrots, sliced

1 cup green split peas (soaked overnight)

50 g mushrooms, halved

1 tbsp pureed garlic

100 g frozen peas

1 chicken stock cube

1 pack dumpling mix

1 cup white wine (optional)

500 g potatoes, peeled and diced

1 tbsp oil

Fry off onion, garlic and mushroom and carrot. Add chicken and cook until browned, add wine and summer for 5 minutes.

Cover with boiling water and add a stock cube. Add split peas, cover and cook in oven at 180 for an hour.

Meanwhile roast the potatoes in oven in a separate tray.

Make dumpling as per packet instruction.
Remove the stew from the oven and add dumplings and cover and simmer on the hob until they are cooked and then add potatoes and frozen peas.

Cook for a further 5 mins and serve!