Chicken And Leek Casserole With Potato Dumplings

• 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

1. Preheat oven to 350u0b0F.
2. 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.
3. 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.
4. 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.
5. Meanwhile, bring potatoes to boil in a saucepan of salted water and cook on high 15-20 minutes, until just tender. Cool.
6. 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.
7. 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.

olive oil, chicken thighs, flour, leeks, bacon, button mushrooms, clove garlic, white wine, chicken stock, carrots, rosemary, dumplings, potatoes, flour, butter, milk

Taken from recipes-plus.com/api/v2.0/recipes/26822 (may not work)