8 chicken thighs
12 cloves of garlic
6 carrots
1 onion - chopped
1 bunch of fresh thyme
2 packets of stock
100g/4oz of lardons or bacon
100g/4oz of self raising flour
50g/2oz of suet
zest of 1 lemon
½ teaspoon of oregano
salt and pepper
water - enough to bind into a dough

METHOD

Cook the chicken in some olive oil until they are lightly browned. Add the lardons to the casserole and brown them to add some taste. Add the onions, carrots, garlic, oregano, pepper and a pinch of salt. Pour the chicken stock over the ingredients. Put a lid on the casserole and boil for approximately 1 hour.

Lemon and Thyme Dumplings:
In a bowl, mix the flour, suet, thyme and salt well and then add the pepper, the lemon zest and water. Mix all ingredients to create a dough mixture. Shape the dough into little balls and then put them on top of the casserole and cook for a further 15 minutes.

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