Ingredients

Steps

• Season chicken thighs with salt and pepper.
• Brown chicken skin-side down in oil for 8 minutes.
• Flip chicken and fry for 3 minutes before setting aside.
• Place vegetables in slow-cooker and coat with flour.
• Add chicken, stock, cider, and mustard to the slow-cooker.
• Cover and cook on high setting for 4.5 hours.
• Combine flour, suet, and sage in a bowl for dumplings.
• Mix in 125ml cold water to form a soft dough.
• Divide dough into 12 balls on a floured surface.
• Skim fat from casserole and place dumplings on top.
• Cover and cook for 30 minutes until dumplings puff up.