Ingredients

6 chicken breasts, part boned

3 tbsp flour

3 tbsp olive oil

3 onions, cut into wedges

200g smoked bacon, chopped

3 cloves garlic, thinly sliced

300g flat mushrooms, sliced

2 bay leaves

2 tbsp cranberry sauce

zest of 1 lemon

300ml red wine

300ml chicken stock

FOR THE DUMPLINGS

100g self raising flour

100g fresh breadcrumbs

1 tbsp wholegrain mustard

150g butter, cubed

2 tsp fresh thyme, chopped

2 tbsp fresh parsley, chopped

2 eggs, beaten

Method

Preheat the oven to 200 degrees.

Season the chicken with salt and freshly ground black pepper, then coat lightly in a little of the flour.

Heat the oil in a large frying pan and brown the chicken.

Remove the chicken put into a casserole dish.

Now reduce the heat under the pan and add the onions and bacon, and cook for about 5-8 minutes until they are golden.

Add the garlic, then sprinkle in the plain flour and cook for 1 minute, stirring to prevent lumps.

Add the mushrooms, bay leaves, cranberry sauce, lemon zest, red wine, stock and seasoning.

Bring to the boil, the pour into the casserole dishwith the chicken.

Cover and and cook in the oven for 30 minutes.

PREPARE DUMPLINGS

Put the self raising flour, breadcrumbs, mustard and butter in a food processor and blitz to a crumb consistency.

Add the thyme, parsley, eggs and salt and pepper.

Blitz again until the mixture forms a dough.

Flour your hands, roll the dough into 8 large balls.

Add to the casserole and cook for another 30-40 minutes.

Ensure that the dumplings are cooked through before serving.

Cooks Comments and Tips

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