Another classic British dish with a twist – Butternut squash makes a tasty change from carrots simmered together with gravy and great value chicken thighs. The dumplings are made with veggie suet too.
SERVES 4 – PREP 15 MINS – COOK 50 MINS
6 boneless skinless chicken thighs
3 red onions, sliced
350g butternut squash slices
1 leek sliced
several sprigs thyme
2tbsp original gravy powder (we used Bisto)
175g self raising flour
1 Heat the oil in a large flameproof casserole and brown the chicken thighs for a few minutes. Season generously.
2 Add the onions, butternut squash, leek and a few sprigs thyme. Mix together the gravy powder in a large jug with 2tbsp cold water, then stir in 1litre of boiling water or chicken stock.
3 Pour over the chicken, cover and simmer gently for 30 mins until the chicken and vegetables are tender.
4 Meanwhile, put the flour into the bowl with suet, a generous pinch of salt and the leaves from 4 thyme sprigs. Gradually add 100-150ml water to form a soft dough.
5 Roll the mixture into plum sized balls and put on top of the casserole. Cover and cook for 20 more mins until cooked through.
Per serving: 675 cals, 34g fat (16g saturated) 65g carbs