Chicken and Vegetable Stew with Horseradish Dumplings


For the stew
1 free range chicken, jointed
4 slices of smoked streaky butchers bacon, cubed
1 pint dry artisan Rocquette Cider
1 large onion
6 garlic cloves, crushed lightly
2 carrots, cut into chunks
2 small turnips, cut into chunks
3 stalks celery, chopped
3 – 4 potatoes cut into chunks
1/2 pint chicken stock
2 tbsp olive oil
sprig of thyme
1 tsp black peppercorns, freshly crushed
sea salt, to taste

For the dumplings
1/4 lb self raisng flour
1/4 lb cottage cheese
2″ fresh horseradish grated
salt and pepper to taste
1 -2 tsp milk, to bind
more flour for dusting 


Heat a casserole dish or large saucepan, when hot add the olive oil and bacon, fry until the bacon renders a little fat. 
Add the chicken and cook on all sides until lightly browned. Add the onions and garlic and turn down the heat, cook until the onions are wilting, and then add the rest of the vegetables, the thyme and black pepper and cook slowly for another 2 minutes, stirring. 
Deglaze the pan with the Rocquette Cider and chicken stock. Cover the pan and lower the heat until just bubbling. 
Meanwhile put the flour, cottage cheese, horseradish salt, pepper and enough milk to bind in a bowl mix lighty and set aside for 20 mins. Divide into golfball sized dumplings and dust with flour. 
After the chicken has been bubbling for 40 minutes add the dumplings to the pan and cover with a lid. 
Cook another 20 minutes, take off the heat, let rest for 10 minutes and serve.