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	Podcast:		Recipe for the day
	Episode:		Chicken casserole with dumplings
	Category:		Arts
	Duration:
	Publish Date:		2017-11-13 09:24:30
	Description:		Chicken and vegetable casserole with dumplings Tasty, warming, wholesome and cheap! You will need 3 chicken thighs 2 rashers of bacon 1 large onion 1 large leek 2 carrots 1/2 teaspoon each of dried thyme and sage 1 clove of garlic 1 litre chicken stock salt and pepper 1 tablespoon fresh parsley For the dumplings 200 g self raising flour 100 g vegetable suet 1/3 teaspoon salt 1/4 teaspoon white pepper 50 g long grain rice Cold water to mix Boil the chicken legs for 40 minutes and then lay aside - keep the stock In a large pan add 1 knob of butter and a tablespoon vegetable oil on a low heat Add the vegetables, all chopped finely and cook slowly for about 6 minutes, and add the bacon, chopped into small pieces Strip the meat from the chicken legs and chop small, placing it in the pan along with a litre of chicken stock Add the rice and cook on a low light for about 40 minutes Make the dumplings: Sieve the flour into a bowl Stir in the suet Add the salt and pepper and mix well, then the water to make a fine paste roll onto a floured surface and make into a long sausage which you cut to make the desired quantity Increase the heat on the simmering casserole and place the dumplings on the top, making sure they are covered with hot liquid Reduce the heat again after a couple of minutes and cook for about 15 minutes
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