For a hearty and flavourful meal, try this slow-cooked chicken casserole served with blue cheese dumplings.


  • For the casserole

  • 8 pieces of chicken

  • 1 tsp dried sage

  • 2 ozs seasoned flour

  • 4 ozs of unsalted butter

  • 8 slices of streaky bacon, chopped

  • 4 leeks, cut into 2 inch pieces

  • 2 carrots

  • 2 sticks of celery

  • 1 Spanish onion

  • 4 cloves of garlic

  • 4 sprigs of thyme

  • 1 tsp of sugar

  • a bottle of beer – Old Speckled Hen

  • 1 tsp of malt vinegar

  • 1 tbs Dijon mustard

  • 1 pint of chicken stock

  • 1 bay leaf

  • ½ lb of small turnips

  • 2 parsnips

  • For the dumplings

  • 50g Stilton

  • 25g walnuts, chopped

  • 100g flour

  • 50g suet

  • 2 egg yolks

  • ½ tsp salt

  • A good grate of nutmeg

  • A pinch of pepper


  • 1.

    Dust the chicken with the seasoned flour and sage. In a large casserole dish, melt the butter and brown the chicken on all sides. Remove the chicken and put to one side. Put the chopped bacon in the casserole dish and cook for 2 minutes. Add all of the vegetables, the garlic and onion (except for the turnips and parsnips). Sweat everything off for 4-5 minutes. Add the chopped thyme, sugar and ale, the malt vinegar, and the Dijon mustard and bring to the boil. Pour the chicken stock into the dish, then add the chicken, bay leaf, turnips and parsnips.

  • 2.

    Put in a pre-heated oven at 180o C for ten minutes, then reduce the heat to 130o C and leave in the oven for 1 ½ hours.

  • 3.

    For the dumplings, combine the ingredients and work into a dough. Shape the dough into little balls. Remove the casserole ½ an hour before serving, and scatter the dumplings on top, before putting the casserole back in the oven until fully cooked.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1570kj
  • Fat Total 108g
  • Saturated Fat 43g
  • Protein 71g
  • Carbohydrate 78g
  • Sugar 18g
  • Sodium 1632mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
Absolutely stunning! One of the tastiest things I've eaten in ages! This is going to be a firm favourite in our house for sure mmmmh!
Posted by Suan2Report
This is the most moreish casserole myself and myfamily have ever eaten. It is now a firm favourite in our house!!
The weather in Wales {U.K} is sooo cold now that this is just what you need with anice hunk of fresh bread. Mmmmmmmm x
Posted by JM83Report
Sounds like a cracker!