Season
the flour generously with salt and
freshly ground pepper. Dust the chicken
portions with the seasoned flour and
sage.
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.
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.
Add the chopped thyme
, sugar, ale, malt vinegar and the
Dijon mustard and bring to the boil.
Pour the chicken stock
into the dish, then add the browned
chicken, bay leaf, turnips and parsnips.
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.
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.
Combine the Stilton mixture
into a dough and shape into small,
even-sized balls.
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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