Chicken in White Wine with Bacon Dumplings

Method

Step one
Preheat the oven to 170°C, 325°F, Gas Mark 3. Fry the onions in half the vegetable oil until golden brown, then add the mushrooms and fry for a further 2 minutes. Place into a large oven proof dish.

Step two
Coat the pieces of chicken with the seasoned flour. Shake off any residue. Heat the remaining oil and brown the chicken all over. Transfer the chicken into the oven proof dish.

Step three
Slowly pour the white wine and garlic into the frying pan and bring to the boil, stirring in all the sediment from the base of the pan, before pouring over the chicken joints.

Step four
Add the chicken stock and season well before finally adding the bay leaves.

Step five
Cover and place into the preheated oven and cook for 1-1 ¼ hours or until the chicken is tender. Discard the bay leaves.

Step six
Meanwhile, mix all the, dumpling ingredients together in a bowl and bind with enough cold water to make a firm dough.

Step seven
Roll the dough into 12 small balls with lightly floured hands. Place the dumplings intro the casserole 15-20 minutes before the end of cooking. Keep the casserole covered during cooking as this gives a much fluffier dumpling.

Cook’s Tip
Serve with tomatoes and seasonal vegetables of your choice. Garnish with fresh bay leaves and a sprinkling of parsley.