Chicken, mushroom & red parsley suet pudding

Name: Chicken, mushroom & red parsley suet pudding
Prep time: 20 min
Cook time: 3 h 40 min
Total time: 4 h
Yield: Serves 4
Ingredients: 600 g/1 lb 5 oz skinless boneless chicken thighs, cut into small pieces; 50 g/1¾ oz/3½ tbsp unsalted butter, plus extra for greasing; 1 tbsp olive oil; 1 large onion, finely diced; 1 tbsp plain (all-purpose) flour; 150 ml/5 fl oz/scant ⅔ cup Chicken Stock; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 recipe quantity Buttered Carrots, to serve; 1 large garlic clove, finely diced; 150 g/5½ oz chestnut (cremini) mushrooms, halved; ½ tbsp chopped thyme leaves; 1 bay leaf; ½ tsp mustard powder; 2 tbsp chopped Japanese red parsley or flat-leaf parsley; 2 tbsp chopped Japanese red parsley or flat-leaf parsley; 150 g/5½ oz/1¼ cups suet; 300 g/10½ oz/heaped 2⅓ cups self-raising flour, plus extra for dusting

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Japanese red parsley, or mitsuba, has a flavour something like celery and is not actually red. If you cannot find it, just use flat-leaf parsley instead. This is a hearty dish that may stretch to six guests if you serve it with a generous serving of seasonal vegetables.

Ingredients

1 tbsp plain (all-purpose) flour
600 g/1 lb 5

Method

Season the flour with salt and pepper, then coat the chicken in the flour. Melt the butter in a heavy-based saucepan over a low heat. Add the chicken and fry for 2-3 minutes on each side until lightly browned. Remove from the pan and leave to one side.

Heat the oil in the same pan over a high heat, add the onion and fry for 3-4 minutes, then add the garlic and mushrooms and fry for 1 mi