Chicken & red wine casserole with herby dumplings

Recipe uploaded by

Jo Pratt

43 ratings

Recipe by Jo Pratt

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Season the chicken with salt and freshly ground black pepper, then coat lightly in a little of the flour. Heat the oil in a large ovenproof lidded casserole dish and, in batches, brown the chicken on both sides over a high heat. Remove the chicken and set aside.
2. Reduce the heat, add the onions and lardons and cook for about 5-8 minutes so they are golden tinged. Add the garlic, then sprinkle in the plain flour and cook for 1 minute, stirring to prevent sticking.
3. Add the mushrooms, bay leaves, redcurrant sauce and orange zest, then pour in the red wine and stock and season with salt and pepper. Bring to the boil, then return the chicken to the casserole dish, making sure it is well covered with the liquid. Put on the lid and cook in the oven for 30 minutes.
4. While the casserole is cooking, prepare the dumplings. Put the self raising flour, breadcrumbs, mustard and butter in a food processor and blitz to a crumb consistency. Add the thyme, parsley, eggs and salt and pepper. Briefly blitz until the mixture forms a fairly moist dough. Using floured hands, roll the dough into 6 large, even-sized balls.
5. Remove the casserole from the oven when the 30 minutes is up and sit the dumplings on top. Pop the lid back on and return to the oven for a further 20 minutes, until the casserole is cooked and the dumplings have puffed up. Spoon the chicken and sauce onto six plates and top each with a dumpling. Serve with a rich, fruity red wine.

Per serving

701 kcalories, protein 47g, carbohydrate 38g, fat 37 g, saturated fat 17g, fibre 3g, sugar 1g, salt 2.55 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/2637/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 6 part-boned chicken breasts
• 3 tbsp plain flour
• 3 tbsp olive oil
• 3 onions , each peeled and cut into 8 wedges
• 200g smoked bacon lardons
• 3 garlic cloves , peeled and sliced
• 300g large flat mushrooms , sliced
• 2 bay leaves
• 2 tbsp redcurrant sauce
• 3 strips of peeled orange zest
• 300ml red wine
• 300ml chicken stock

FOR THE DUMPLINGS

• 100g self-raising flour , plus extra for dusting
• 100g fresh white breadcrumbs
• 1 tbsp wholegrain mustard
• 140g butter , cubed
• 2 tsp fresh thyme leaves
• 2 tbsp fresh parsley , chopped
• 2 medium eggs , lightly beaten

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Cook 50 mins

Ingredients

• 6 part-boned chicken breasts
• 3 tbsp plain flour
• 3 tbsp olive oil
• 3 onions , each peeled and cut into 8 wedges
• 200g smoked bacon lardons
• 3 garlic cloves , peeled and sliced
• 300g large flat mushrooms , sliced
• 2 bay leaves
• 2 tbsp redcurrant sauce
• 3 strips of peeled orange zest
• 300ml red wine
• 300ml chicken stock

FOR THE DUMPLINGS

• 100g self-raising flour , plus extra for dusting
• 100g fresh white breadcrumbs
• 1 tbsp wholegrain mustard
• 140g butter , cubed
• 2 tsp fresh thyme leaves
• 2 tbsp fresh parsley , chopped
• 2 medium eggs , lightly beaten

Per serving

701 kcalories, protein 47g, carbohydrate 38g, fat 37 g, saturated fat 17g, fibre 3g, sugar 1g, salt 2.55 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk