Recipe by English_Rose
For a hearty and flavourful meal try this slow-cooked chicken casserole served with blue cheese dumplings
Top Review by nblocher
Sorry, perhaps this dish is too British for me. I love the dumplings. The chicken is tender, but quite bland. A lot of fat must be removed from the top of the casserole as well. The turnips add flavor, but the dish needs more spices I think.
- 2 ounces flour
- salt and pepper
- 8 chicken portions
- 1 teaspoon dried sage
- 4 ounces unsalted butter
- 8 slices streaky bacon, chopped
- 4 leeks, cut into 2in pieces
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 onion, chopped
- 4 garlic cloves, chopped
- 4 sprigs fresh thyme, chopped
- 1 teaspoon sugar
- 1 1⁄2 cups ale
- 1 teaspoon malt vinegar
- 1 tablespoon Dijon mustard
- 2 1⁄2 cups chicken broth
- 1 bay leaf
- 8 ounces turnips, peeled and chopped into chunks
- 2 parsnips, peeled and chopped into chunks
For the dumplings
- 2 ounces Stilton cheese, chopped
- 1 ounce walnuts, chopped
- 3 3⁄4 ounces flour
- 2 ounces suet
- 2 egg yolks
- 1⁄2 teaspoon salt
- 1 pinch nutmeg (1 good grating)
- 1 pinch pepper
Directions See How It's Made
- Preheat the oven to 350°F.
- 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.