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To make the chicken: Remove the wings and legs, and separate the thighs and drumsticks. Remove the breasts and cut each in half. With a cleaver, cut the carcass into 2" pieces.
Heat a Dutch oven or heavy lidded pot over medium-high heat and add the chicken bones, wings, and the 1 1/2 cups onion pieces. Cook, stirring occasionally, until the chicken starts to brown.
Increase the heat to medium-high and add 6 cups of hot water, the remaining chicken pieces, and 1 teaspoon of salt. Bring to a boil, then reduce to a simmer.
Remove the chicken pieces with a slotted spoon and transfer to a plate. When cool enough to handle, pull the chicken from the bones and shred it; you should have about 4 cups of meat.
TIP: To save time, replace the chicken and broth with eight cups of store-bought chicken broth and a grocery store rotisserie chicken. Also, for brighter spinach, feel free to add the raw spinach to serving bowls and ladle the hot soup overtop.
Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them – it’s easy to do this in a plastic food bag.
Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides – you’ll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
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