Mix together the flour, onion granules, salt & pepper.
Coat the chicken pieces in the flour
Heat 1 tbsp of oil in a pan, brown the chicken thighs and then set aside in slow cooker.
Add another tbsp of oil and fry all the vegetables for a few minutes.
Add the white wine, chicken stock, bouquet garni and seasoning.
Then add the chicken back to the pan and bring to the boil.
Spoon into slow cooker and cook on low for 6 hrs or high for 4 hours.
Later, make the dumplings by mixing the flour, suet, cheddar, herbs and seasoning together adding enough water to make a firm dough.
Divide into 8 equal balls and place on casserole for the last hour of cooking turning the heat up to high (if low has been used).
Serve with your favourite green vegetables.