Ingredients

• 8 chicken thighs
• skin on
• bone in
• 2 tbsp sunflower oil
• 2 onions
• thinly sliced
• 600g/1lb 5oz large waxy potatoes
• peeled
• cut into chunks
• 3 carrots
• peeled
• cut into chunks
• 2 parsnips
• peeled
• cut into chunks
• 3 tbsp plain flour
• 200ml/7fl oz hot chicken stock (made with 1 stock cube)
• 500ml/18fl oz dry cider
• 1 tbsp wholegrain mustard
• salt and freshly ground black pepper
• 200g/7oz self-raising flour
• plus extra for dusting
• 100g/3½oz suet
• shredded
• 3 tbsp finely chopped fresh sage (or 1 tsp dried sage leaves)

Directions

• Season the chicken thighs all over with a little salt and pepper. Heat the oil in a large
• heavy-based
• non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and fry for 6-8 minutes
• or until deep golden-brown.
• Turn the chicken over and fry for 2-3 minutes. Transfer the chicken to a plate and set aside.
• Put the vegetables in the slow-cooker. Sprinkle over the flour and stir to coat. Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours.
• When the casserole has been cooking for about 4 hours
• make the dumplings. Mix together the flour
• suet and sage in a large mixing bowl. Season with salt and pepper.
• Make a well and gradually pour in 125ml/4fl oz cold water in a thin stream
• slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft
• squidgy dough.
• Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Roll the pieces into balls.
• Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Arrange the dumplings on top of the casserole and cover. Cook for 30 minutes
• or until the dumplings puff up.
• Spoon the casserole and dumplings onto plates and serve with steamed kale
• shredded cabbage or green beans.