Pre-heat oven to 180C. Season the chicken pieces with salt, pepper and the thyme.
Heat a good quality (preferably oven-proof) pan on the stove, add the olive oil and brown the chicken for about 3 minutes on each side. Remove and set aside.
Add the onions to the pan, fry for about 3 minutes, stirring often, and then add the chorizo and garlic and fry for a further 3-4 minutes. Add in the garlic, cook for about 2-3 minutes.
Remove the pot from the stove, add the chicken back in on top of the onion and chorizo, pour in the cider, put the lid on the pot and place in the oven for 40 minutes (or simmer on the stovetop for about 30 minutes).
Meanwhile, for the dumplings, mix together the flour and butter in a mixer or food processor until the texture resembles bread crumbs; add remaining ingredients and knead into a soft dough. If the dough is too wet add in a little more flour, it should not stick to your hands excessively. Roll palm-sized balls and place on top of the chicken mixture, bake without the lid for 6-10 minutes until puffy and golden.
Sprinkle with fresh parsley, serve onto warmed plates and enjoy.
*Serve with creamy sweet potato or butternut mash.
* The whole dish can be made a few hours in advance and re-heated in the oven, adding in the dumpling dough balls just before serving.
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Reprinted with permission of Sarah Graham
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