Chicken And Leek Casserole With Potato Dumplings - cooking recipe

Ingredients

2 tbsp olive oil
8 None boneless chicken thighs, halved
1/3 cup all-purpose flour, seasoned
2 None leeks, trimmed, sliced
4 strips bacon, chopped
7 oz button mushrooms, halved
1 clove garlic, crushed
1/2 cup white wine
3 cups chicken stock
1 bunch carrots, trimmed, halved
2 sprigs rosemary (about 2 tsp leaves)
None None Dumplings
10.5 oz floury potatoes, peeled, chopped
1/2 cup self-rising flour
1/3 cup butter, chilled, chopped
1/2 cup milk, plus extra, for brushing

Preparation

Preheat oven to 350\u00b0F.
In a large Dutch oven, heat half the oil on high. Dust chicken pieces in flour, shaking off excess. Brown in 2 batches, 3-4 minutes each. Transfer to a plate.
Heat remaining oil in same pan on medium. Saute leek and bacon 3-5 minutes, until golden. Add mushrooms and garlic and cook 1 minute, stirring.
Return chicken to pan with wine to deglaze. Stir in stock, carrots and half the rosemary. Bring to a simmer. Cover and transfer to the oven to bake for 30 minutes.
Meanwhile, bring potatoes to boil in a saucepan of salted water and cook on high 15-20 minutes, until just tender. Cool.
Sift flour into a large bowl. Rub in butter until mixture resembles breadcrumbs. Grate in potato and season to taste. Mix together gently. Stir in milk to form a soft dough. Transfer to a floured surface and roll into a 2 inch-thick log. Cut into 12 rounds.
Arrange dumplings over chicken and brush with extra milk. Top with remaining rosemary. Bake, uncovered, 30-35 minutes until dumplings are puffed and lightly golden.