Chicken & red wine casserole with herby dumplings

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Jo Pratt

11 ratings

Recipe by Jo Pratt

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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, salt 2.55 g

Latest comments and suggestions

• mich

  24 November 2007

  mich rated and commented on this recipe

  

  Excellent recipe, easy to prepare, couldnt get recurrant sauce so I used cranberry sauce. Didnt use chicken breast, I cut up a whole chicken, skinned it and left if on the bone. Will cook again.

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• HazellWinter

  02 December 2007

  HazellWinter rated and commented on this recipe

  

  I loved this recipe as well , really good flavours. I used shallots as I had then in the house, and it turned out great, also I used part boned chicken too and this worked ok. Everyone loved the dumplings.And the excuse to open a bottle of red ;-)

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• Helen's

  27 December 2007

  Helen's rated this recipe

  

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• Jo Wessell

  04 January 2008

  Jo Wessell rated and commented on this recipe

  

  Easy to make and always goes down a treat with friends and family. Hearty meal - dumplings are delicious!

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• honeybee

  24 February 2008

  honeybee rated and commented on this recipe

  

  A rich and tasty casserole, full of flavour. The dumplings are wonderful and took on the fruity flavour of the sauce. I couldn't find redcurrant sauce either but used redcurrant jelly. I used (free range) drumsticks and thighs, so allowed 2 pieces per person.

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• rebecca

  04 March 2008

  rebecca rated and commented on this recipe

  

  A fantastic 'warm your cockles' dish. Divine way of cooking chicken - almost gamey it was so rich with such deep flavours. Impressed the whole family with this one - can't wait to cook it again!

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• Littlemoose

  28 March 2008

  Littlemoose commented on this recipe

  This was delicious. I have made it for two sets of guests and they all loved it! Also, I have never made dumplings before and was shocked how well they turned out. For the last part of the recipe I left the top off the casserole dish and found this made the dumplings slightly crunchy which was a nice contrast with the rich casserole.

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• Littlemoose

  28 March 2008

  Littlemoose rated this recipe

  

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• Joanna

  09 April 2008

  Joanna rated and commented on this recipe

  

  Loved this! Really tasty and very easy to do. My boyfriend said it was "restaurant quality", high praise indeed! I used diced chicken breast and it worked really well. I couldn't find redcurrant sauce so used redcurrant jelly.

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• cookamama

  29 April 2008

  cookamama commented on this recipe

  Cooked this at a dinner party and everyone including the children loved it. Great orangey flavour. Unable to find Redcurrant sauce so used redcurrant jelly.

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• floflo

  21 May 2008

  floflo commented on this recipe

  I tried this yesterday, I used red currant jelly with port instead.....it's delicious....my husband loves it very much and I'll definitely make it again. Thanks for the recipe.

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• floflo

  21 May 2008

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• Miriam

  11 June 2008

  Miriam rated and commented on this recipe

  

  This was so good, it is now one of my absolute favourites! I used chicken thighs instead of breast and the flavour was great, also I substituted the redcurrent sauce with some mirabelle plum and added olives too, and as I didn't have oranges left them out, but really good still, really really tasty!

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• Sarah

  14 August 2008

  Sarah rated and commented on this recipe

  

  Lovely recipe, I used boned chicken thighs and ended up cooking it in the oven for 1 hr 30 so the meat was very tender. I haven't made dumplings before so I was suprised about how wet the mixture was, especially after adding the egg but i think they turned out ok.

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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

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Difficulty and servings

Serves 6

Preperation 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, salt 2.55 g

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