For a hearty and flavourful meal, try this slow-cooked chicken casserole served with blue cheese dumplings.
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.
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.
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 analysis per serving (4 servings)
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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