Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

A rich and warming red wine chicken casserole - ideal for when it's cold and dark outside

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Cook time

Cook 50 mins

Ready in 1¾ hours

Method

  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.
Try

IF YOU WANT TO USE A SLOW COOKER...

Brown the chicken in batches, transfer to the slow cooker and add the flour, onions, lardons, garlic, mushrooms, bay leaves, redcurrant, orange zest, red wine and stock and season. Cover and cook on High. Make the dumplings according to step 4, then sit on top of the casserole after 4 hours. Cook for another 1-2 hours.

Not quite what you're looking for?

For more warming recipes for winter nights, visit our comfort food recipes, or our top 20 winter recipes.

Per serving

701 kcalories, protein 47.0g, carbohydrate 38.0g, fat 37.0 g, saturated fat 17.0g, fibre 3.0g, sugar 1.0g, salt 2.55 g

Recipe from Good Food magazine, February 2004.

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Latest comments and suggestions

Results 1-20

  • Binder photo mich

    24 November 2007

    mich rated and commented on this recipe

    4 stars

    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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  • Binder photo HazellWinter

    02 December 2007

    HazellWinter rated and commented on this recipe

    4 stars

    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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  • Binder photo Jo Wessell

    04 January 2008

    Jo Wessell rated and commented on this recipe

    4 stars

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

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  • Binder photo honeybee

    24 February 2008

    honeybee rated and commented on this recipe

    5 stars

    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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  • Binder photo rebecca

    04 March 2008

    rebecca rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo Littlemoose

    28 March 2008

    Littlemoose rated this recipe

    5 stars

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  • Binder photo Joanna

    09 April 2008

    Joanna rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo floflo

    21 May 2008

    floflo rated this recipe

    4 stars

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  • Binder photo Miriam

    11 June 2008

    Miriam rated and commented on this recipe

    5 stars

    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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  • Binder photo Sarah

    14 August 2008

    Sarah rated and commented on this recipe

    5 stars

    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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  • Binder photo redsnapperuk

    24 August 2008

    redsnapperuk rated and commented on this recipe

    5 stars

    Made this for our dinner tonight and it went down a treat with everyone (including the in laws!!). Will ABSOLUTELY be making this one again (and again....!)

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  • Binder photo Twinklestar

    10 September 2008

    Twinklestar rated and commented on this recipe

    5 stars

    This was wonderful. Very, very full of flavour, and the dumplings came out perfectly.

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  • Binder photo v6en

    19 September 2008

    v6en rated and commented on this recipe

    5 stars

    I've never made a meal from scratch before so was quite apprehensive about cooking this for my husband and parents but it was absolutely delicious and fool proof! There are so many different flavours with every mouthful. Served it with roast potatoes and peas mixed with runner beans which all got scoffed!

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  • Binder photo busymummy

    21 September 2008

    busymummy rated and commented on this recipe

    4 stars

    nice recipe - didn't set the world on fire but pretty good

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  • Binder photo Hannah

    08 October 2008

    Hannah rated and commented on this recipe

    5 stars

    This was absolutely gorgeous!!!!We did tweak it a bit, replacing the scone based dumpling with suet based ones instead. Still used the mustard and herb in the dumpling mix though and they worked a treat. Really easy and my 5 year old loved it

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  • Binder photo Erin

    10 October 2008

    Erin rated and commented on this recipe

    5 stars

    Wow! I made this for a dinner party last night, everyone was so impressed! I also used redcurrant jelly instead of sauce and chicken thighs and drumsticks as I couldn't find part-boned breasts. I'll definitely make this one again, but might try using suet for the dumplings as Hannah suggested.

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  • Binder photo Kim

    30 October 2008

    Kim rated and commented on this recipe

    5 stars

    I tried this receipe last night and we loved it! I used a suet based receipe for the dumplings but still added the mustard and herbs. And I also used 2 chicken breasts instead but they tasted beautiful and moist. Definately be having this again!

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Cook time

Cook 50 mins

Ready in 1¾ hours

Ingredients

  • 6 part-boned chicken breasts or boned for slow cooker (see below)
  • 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, plus extra to serve
  • 2 tbsp fresh parsley , chopped
  • 2 medium eggs , lightly beaten
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Per serving

701 kcalories, protein 47.0g, carbohydrate 38.0g, fat 37.0 g, saturated fat 17.0g, fibre 3.0g, sugar 1.0g, salt 2.55 g

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