Preheat the oven to 180'C / Fan 160'C / Gas Mark 4.

Add the gluten free flour to a large plate and then season with salt and pepper. Lay the chicken thighs out on the plate and coat them well.

Add a little olive oil to a large casserole dish and place on the hob on a high heat. Fry the thigh fillets for 7-8 minutes, turning half way through, until they have nicely browned.

Remove the chicken thighs from the pan and turn the heat down to medium. Add the streaky bacon, carrots and onion and sauté, with the lid on, for 7-8 mins, stirring occasionally.

Add the chicken back into the pan then add the dijon mustard, dried thyme, dried sage, chicken stock and white wine. Stir well, bring to a simmer and then place the lid on the pan. Place the pan (lid on) in the hot oven for 35 minutes.

Meanwhile, mix the dumpling ingredients together until they form a sticky dough. Cover and leave for 10-15 minutes. 

When the casserole has had 35 minutes, remove the pan from the oven and roll the dumpling mixture into 8-10 even-sized balls. Place these into the casserole so they are half-submerged in the sauce and replace the lid.

Cook for another 20 minutes, then remove the lid and cook for a further 5 minutes. Serve hot with mashed or roast potatoes and lots of yummy green veg.