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1
Preheat the oven to 180 degrees C/fan 160 degrees C/gas mark 4.
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2
Heat 1 tbsp of the oil in a large casserole over a low heat and add the lardons or pancetta.
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3
Cook until they are golden and slightly crunchy.
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4
Remove from the casserole dish with a slotted spoon and sit on a piece of kitchen paper.
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5
Toss the chicken in the flour and season well with salt and pepper.
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6
This can either be done in a bowl or, to make the job really easy, toss together in a large freezer bag.
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7
Add to the casserole dish and fry over a high heat until browned all over.
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8
Remove from the casserole and then add the remaining 1 tbsp of oil.
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9
Add the shallots, celery and carrot and cook for a few minutes until the shallots are softened, then return the lardons and chicken to the casserole, along with the bay leaf, tomato puree and chicken stock.
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10
Stir to mix everything together, and then bring to the boil.
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11
Cover with a lid and place in the oven for 30- 40 minutes.
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12
While the casserole is cooking you can prepare the dumplings.
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13
Place the flour, breadcrumbs and butter in a food processor and blitz to a crumb consistency.
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14
Add the cheese, thyme, eggs and seasoning.
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15
Briefly blitz until the mixture forms a fairly moist dough.
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16
Using floured hands, shape the dough into 12 even sized balls.
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17
After 30 minutes of cooking the casserole, remove from the oven and stir in the Tenderstem broccoli.
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18
Sit the dumplings on top and return the casserole to the oven for a further 10-15 minutes, without the lid this time, until the dumplings are lightly and golden.
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19
Serve hot.
