Epic poached chicken & dumplings | Jamie Oliver chicken recipes (2024)

  • Healthy recipes
    • Healthy snacks
    • Healthy lunches
    • Healthy chicken recipes
    • Healthy fish recipes
    • Healthy vegetarian recipes
  • Main Ingredient
    • Chicken
    • Pasta
    • Vegetables
    • Fish
    • Beef
    • Eggs
    • View more…
  • Special Diets
    • Vegan
    • Vegetarian ideas
    • Gluten-free
    • Dairy-free
    • Budget recipes
    • One-pan recipes
    • Meals for one
    • Breakfast
    • Desserts
    • Quick fixes
    • View more…
  • Baking recipes
    • Cakes
    • Biscuit recipes
    • Gluten-free bakes
    • View more…
  • Family recipes
    • Money saving recipes
    • Cooking with kids
    • School night suppers
    • Batch cooking
    • View more…
  • Special occasions
    • Dinner party recipes
    • Sunday roast recipes
    • Dinner recipes for two
    • View more…
    • 5 Ingredients Mediterranean
    • ONE
    • Jamie’s Keep Cooking Family Favourites
    • 7 Ways
    • Veg
    • View more…
  • Nutrition
    • What foods are good for gut health?
    • Healthy eating tips
    • Special diets guidance
    • All about sugar
    • Learn about portion size
    • View more
  • Features
    • Cheap eats
    • Healthy meals
    • Air-fryer recipes
    • Family cooking
    • Quick fixes
    • View more
  • How to’s
    • How to cook with frozen veg
    • How to make the most of your oven
    • How to make meals veggie or vegan
    • View more
  • More Jamie Oliver

Epic poached chicken & dumplings

Mustard sauce & fiery horseradish

Epic poached chicken & dumplings | Jamie Oliver chicken recipes (2)

Mustard sauce & fiery horseradish

“If you’re after a pick-me-up bowlful of steaming goodness, this clean, delicate but wonderfully comforting dish, inspired by the classic Jewish penicillin, is hard to beat. Breaking with tradition, I’ve added a cheeky twist by super-charging it with two punchy condiments – if you’re kosher, use straight-up horseradish instead. ”

Serves 8

Cooks In2 hours 20 minutes

DifficultyNot too tricky


Nutrition per serving
  • Calories 501 25%

  • Fat 16.7g 24%

  • Saturates 4.7g 24%

  • Sugars 6.5g 7%

  • Salt 1.3g 22%

  • Protein 41.4g 83%

  • Carbs 48.5g 19%

  • Fibre 5.9g -

Of an adult's reference intake

recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Tap For Method


  • 1 x 2 kg whole free-range chicken
  • 5 juniper berries
  • 1 bulb of fennel
  • 2 large carrots
  • 8 baby carrots
  • 1 onion
  • 1 celery heart
  • 1 bunch of mixed herbs , such as rosemary, thyme, tarragon (30g)
  • 1 bulb of garlic
  • 250 g fine egg noodles , made with free-range eggs
  • 250 g fresh or frozen podded peas
  • 250 g fresh or frozen podded broad beans
  • extra virgin olive oil
  • 4 large free-range eggs
  • 5 tablespoons chicken fat , (from the poached chicken)
  • 120 g medium matzo meal , plus extra for dusting
  • 4 teaspoons English mustard powder
  • 2 tablespoons white wine vinegar
  • 35 g fresh horseradish
  • ½ a lemon
  • 100 g half-fat crème fraîche
  • extra virgin olive oil

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Tap For Ingredients


  1. Place the chicken in a large, deep pot with the juniper berries and 1 teaspoon of sea salt, then cover with cold water.
  2. Pop the lid on and simmer over a medium heat for 1 hour 30 minutes, skimming away and discarding any scum and froth, and reserving any fat that rises to the surface.
  3. Meanwhile, make the sauces. For the mustard sauce, mix the mustard powder, vinegar and a good pinch of salt and pepper together in a little bowl, then sprinkle over the reserved herby fennel tops from the chicken recipe.
  4. For the fiery horseradish sauce, peel the horseradish and finely grate into a little bowl with the lemon zest, then squeeze in the juice. Stir in the crème fraîche, drizzle over a little oil, season and mix well. Put both sauces in the fridge until you're ready to serve up.
  5. Trim the fennel and chop into 8 wedges, reserving any herby tops for later. Scrub and trim the carrots, roughly chopping the large ones, then peel and quarter the onion, and trim and roughly chop the celery, reserving any delicate yellow leaves.
  6. When the time’s up on the chicken, tie the herbs together and add to the pot with the bulb of garlic and all the veg, except the peas and broad beans. Cook for 30 minutes, or until the veg are perfectly cooked and the chicken is falling away from the bone.
  7. Meanwhile, make the dumplings. Beat the eggs with 5 tablespoons of the reserved chicken fat, then stir in the matzo meal and a pinch of salt and black pepper – the dough should be quite sticky.
  8. You want to make about 24 dumplings, so, with wet hands, form 3cm to 4cm balls, placing them on a large tray lined with greaseproof paper as you go. Firm up in the fridge until needed.
  9. Once done, carefully transfer the chicken and veg to a large bowl. Pour the broth through a sieve into a large shallow pan (big enough to fit the dumplings in a single layer), then taste and season to perfection.
  10. Bring to the boil, then dot in the dumplings. Cook for 5 minutes, then add the noodles, peas and broad beans, and cook for a further 5 minutes.
  11. Meanwhile, pull the chicken off the bone in big chunks, discarding any bones and skin, then arrange nicely on a serving platter with all the veg, ladling over a little of the cooking liquor to stop it from drying out. Drizzle with oil, then scatter over most of the remaining fennel tops and the reserved celery leaves.
  12. Serve steaming ladles of chicken broth with the dumplings, noodles, peas and broad beans. Top generously with shredded poached chicken and veg. Finish with mustard sauce and fiery horseradish, to taste.

Related recipes

Thai red chicken soup

Salina chicken

Related features

52 Festive alternatives to Turkey

Budget-friendly chicken recipes

12 French-inspired recipes for your table

recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Related video

Vietnamese chicken noodle soup: Donal Skehan

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Epic poached chicken & dumplings | Jamie Oliver chicken recipes (2024)
Top Articles
Latest Posts
Article information

Author: Stevie Stamm

Last Updated:

Views: 5580

Rating: 5 / 5 (80 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Stevie Stamm

Birthday: 1996-06-22

Address: Apt. 419 4200 Sipes Estate, East Delmerview, WY 05617

Phone: +342332224300

Job: Future Advertising Analyst

Hobby: Leather crafting, Puzzles, Leather crafting, scrapbook, Urban exploration, Cabaret, Skateboarding

Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.