ASDA part of the Wal-Mart family

• 1 tbsp sunflower oil
• 4 chicken quarters
• 100g streaky bacon, chopped
• 4 sticks celery, chopped
• 2 leeks, trimmed and sliced
• 225g carrots, sliced
• 2tbsp plain flour
• 600ml chicken stock, made with 1 chicken stock cube
• 1 Asda bay leaf
• 80g self-raising flour
• 40g beef or vegetable suet
• 1 tbsp chopped chives

1 Preheat the oven to 170C/Gas 5. Heat the oil in a flameproof casserole dish and brown the chicken all over. Set aside. Drain off half the fat. Add the bacon, celery, leek and carrots and cook gently, until softened but not coloured.

2 Sprinkle the plain flour over and cook for 1 minute. Remove the pan from the heat and gradually stir in the chicken stock. Add the bay leaf and the browned chicken pieces. Return to the heat and, when the stock is boiling, cover the casserole and bake for 1 hour to 1 hour 30 minutes, until the chicken is tender.

3 Meanwhile, make the dumplings by mixing together the self-raising flour, suet and chives, and season. Add about 3 tbsp water - enough to make a soft dough - and shape into 12 balls.

4 Put the dumplings on top of the stew 25 minutes before the end of the cooking time. Replace the lid and and bake until they are well risen and cooked through.