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Chicken casserole with English ale and stilton and walnut dumplings

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    Source: uktv.co.ukReport recipe

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    Ingredients Jump to Instructions ↓

    1. 55 g flour black pepper

    2. 8 chicken pieces

    3. 1 tsp dried sage

    4. 115 g unsalted butter

    5. 8 rashers of streaky bacon , chopped

    6. 4 leeks , cut into 5cm pieces 2 carrots , chopped

    7. 2 sticks celery

    8. 1 Spanish onion , chopped

    9. 4 clove garlic , chopped

    10. 4 sprig thyme , chopped

    11. 1 tsp sugar

    12. 350 ml ale , ideally Old Speckled Hen

    13. 1 tsp malt vinegar

    14. 1 tbsp Dijon mustard

    15. 600 ml chicken stock

    16. 1 bay leaf

    17. 225 g small turnips , peeled and chopped into chunks

    18. 2 parsnips , peeled and chopped into chunks

    19. 50 g stilton cheese , chopped

    20. 25 g walnuts , chopped

    21. 100 g flour

    22. 50 g suet

    23. 2 egg yolks

    24. 1/2 tsp salt a good grating of nutmeg a pinch of pepper

    Instructions Jump to Ingredients ↑

    1. Chicken casserole with English ale and stilton and walnut dumplings Method 1. Preheat the oven to 180°C/gas 4.

    2. Season the flour generously with salt and freshly ground pepper. Dust the chicken portions with the seasoned flour and sage.

    3. 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.

    4. 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.

    5. Add the chopped thyme, sugar, ale, malt vinegar and the Dijon mustard and bring to the boil.

    6. Pour the chicken stock into the dish, then add the browned chicken, bay leaf, turnips and parsnips.

    7. Cover and bake in the preheated oven for ten minutes, then reduce the heat to 140°C/gas 1 and bake in the oven for a further 1 hour 30 minutes.

    8. 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.

    9. Combine the Stilton mixture into a dough and shape into small, even-sized balls.

    10. . Half an hour before the casserole has completed baking, scatter the dumplings over the casserole the top and bake, uncovered, for 30 minutes.

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