Poached chicken breast in a creamy sauce topped with light herb and potato dumplings
makes a delicate yet hearty and warming meal

chicken with dumplings

Serves 6

1. Place the onion, stock and wine in a deep-sided frying pan. Add the chicken and simmer for 20 minutes, covered

2. Remove the chicken from the stock, cut into chunks and reserve. Strain the stock and discard he onion. Reduce the stock by one-third over a high heat. Stir in the cream and tarragon and simmer until just thickened. Stir in the chicken and season with salt and ground black pepper.

3. Spoon the mixture into a 9000ml/3 1/4 cups ovenproof dish.

4. Preheat the oven to 190 C/ 375 F/Gas 5. Mix together the dumplings ingredients and stir in the water to make a soft dough. Divide into six and shape into balls with floured hands. Place on top of the chicken mixture and bake uncovered for 30 minutes.

Make sure that you do not reduce the sauce too much before it is cooked in the oven as the dumplings absorb quite a lot of the liquid.