Healthier chicken casserole with tarragon dumplings

Method

1. Put 25g of the flour on a plate and season with salt and pepper. Dust the chicken in the flour. Heat a glug of oil in a frying pan, fry the chicken over a medium heat for 7-8 minutes to brown, then set aside.
2. Meanwhile, put the shallots, carrots and a glug of oil in a flameproof casserole. Fry for 8 minutes, add the garlic and cook for 1 minute. Pour in the stock and 150ml water, bring to a simmer, then stir in 2½ tbsp of the mustard. Add the chicken and simmer for 20 minutes, stirring occasionally.
3. Mix the remaining flour and most of the tarragon in a mixing bowl with a pinch of salt. Mix the yogurt with the rest of the mustard in a small bowl, then stir into the flour mix. Divide the dough into 8 equal pieces and gently roll into balls. Stir the remaining tarragon into the stew, then arrange the dumplings over the surface. Cover and cook for 20 minutes more or until the dumplings are light and fluffy.