Description
For a hearty and flavourful meal try this slow-cooked chicken casserole served with blue cheese dumplings
Ingredients
- Flour
- Salt And Pepper
- Chicken Portions
- Dried Sage
- Unsalted Butter
- Streaky Bacon
- Leeks
- Carrots
- Celery Ribs
- Onion
- Garlic Cloves
- Fresh Thyme
- Sugar
- Ale
- Malt Vinegar
- Dijon Mustard
- Chicken Broth
- Bay Leaf
- Turnips
- Parsnips
- Stilton Cheese
- Walnuts
- Suet
- Egg Yolks
- Salt
- Nutmeg
- Pepper
Instructions
- Preheat the oven to 350f
- Season the flour generously with salt and freshly ground pepper
- Dust the chicken portions with the seasoned flour and sage
- Heat the butter in a large casserole dish
- Add in the chicken and brown on all sides
- Remove the chicken and put to one side
- Add the chopped bacon to the casserole dish and fry for 2 minutes
- Add in the leeks, carrot, celery, onion and garlic and fry gently, stirring often, for 4-5 minutes
- Add the chopped thyme, sugar, ale, malt vinegar and the dijon mustard and bring to the boil
- Pour the chicken broth into the dish, then add the browned chicken, bay leaf, rutebaga and parsnips
- Cover and bake in the preheated oven for ten minutes, then reduce the heat to 275f and bake in the oven for a further 1 hour 30 minutes
- Meanwhile, make the dumplings
- Place the stilton, walnuts, flour, suet, egg yolks in a bowl
- Add in the salt, freshly grated nutmeg and freshly ground pepper, mixing well
- Combine the stilton mixture into a dough and shape into small, even-sized balls
- Half an hour before the casserole has completed baking, scatter the dumplings over the casserole the top and bake, uncovered, for 30 minutes