Instructions: Place the chicken in a pan.

Add the onions carrot celery bay leaf and 1 level tsp salt.

Add 1 litre cold water bring to the boil then cover and place on the floor of the simmering oven for 2 hours or until the chicken is cooked.

Meanwhile heat the oil and cook the leeks on the boiling plate for 5 to 6 minutes or until lightly golden.

Add to the casserole for the last 20 minutes of the cooking time.

Lift the chicken out of the pan and discard the skin and bones roughly shred the meat and return to the saucepan with the stock

Sift the flour baking powder and a pinch of salt into a bowl.

Rub in butter then stir in the herbs and 4 tbsp water to make a soft dough shape into twelve 25mm balls.

Place on a baking sheet lined with greaseproof paper and cook on the grid shelf on the floor of the roasting oven for 12 to 15 minutes or until golden.

Bring the casserole to the boil season well then add the prunes and simmer gently for 5 minutes.

Garnish with chives and serve hot with the dumplings and carrots.

Excellent for winter lunches this casserole is similar to the french pot au feu dishes falling somewhere between a very satisfying soup and a main dish.

Serves 6

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