Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

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(100 ratings)


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Cooking time

Cook: 50 mins Ready in 1¾ hours

Skill level

Moderately easy


Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 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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  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.

Recipe from Good Food magazine, February 2004

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rosedotgo's picture

Very successful. Used 12 boneless chicken thighs and made it the day before eating. Chicken very tender, and gravy excellent. Used marmalade. Might give that a miss next time and just add a bit of orange juice. Slightly reduced the amount of liquid that went in. Liked the mushrooms.

JenG's picture
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This recipe had nice flavours but if I were to make it again I would not use so much liquid. The end product was a bit too watery.

lepetitmanoir's picture

This was the first meal I made in my new slow cooker and it was lovely. I used about half the amount of orange zest recommended and there was a nice subtle hint. I think it would have been overpowering if I'd used the full amount. After 5 hours of cooking on high it was a touch too watery (didn't have time to give it the other hour) and I ended up using a little corn flour to thicken it up.
Will definitely cook this again I'm sure, even my fussy 5 year old enjoyed it!

MadelineMarch's picture

I've added european mustard and used only 200ml of wine (dry red one). Was cooking it in my multicooker Redmond M4502 and served for the dinner. Honestly it tastes really good, I am thinking to make it for Christmas when whole family will come over.
Thanks for sharing, I like it.

xantha's picture
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Made this for the first time this evening (after a request from the boyfriend to make something with dumplings in). I was very sceptical about the dumplings both when reading the recipe and making the dish but they were delicious. Much lighter and fluffier than ones made with suet. The portions destined for the freezer are missing a dumpling as he liked them so much! I didn't use the redcurrant jelly but it was still absolutely yummy. Definitely going to make this again.

vrog's picture
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This is my all-time favourite from this site. It's quite rich but just right for an autumn/winter night. I have cooked it several times - takes quite a while to get all the ingredients ready but 6 portions gives us two to eat on the night and 4 in the freezer.

shanna666's picture

Made this tonight, was lovely. Made it in the slow cooker on high for two hours and low for four hours. I also only used one onion and not overly keen on loads of onion in food. Was plenty for the two of us and enough for the freezer which will be used in a pie! Didn't try the dumplings, but will next time. Flavors were really nice, was a little worried about using orange peel and redcurrant sauce as i had not used them in this kind of recipe before, but they were both really subtle flavors. I will defiantly be cooking this throughout winter!

lizleicester's picture
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Made this in the slow cooker. Loved the addition of peeled orange zest and used strawberry jam (!) instead of redcurrant sauce but it was a really delicious meal. The dumplings were lovely even though I used a pinch of dried mixed herbs instead of fresh thyme and parsley. The dumplings had an hour in the slow cooker but still needed 10-15 minutes in the oven at the end. Served with roasted root veg and french beans - yummy!

rachaelyoung's picture
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Made this for the second time last night and it was SO GOOD. I didnt like it much the first time as i found the taste too rich so I left out bayleaves, redcurrent sauce and didn't have any bacon. Definitely dont need them though in my opinion it was nicer without so many flavours going on.

getty72's picture
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Simply perfect! I followed this recipe last week whilst holidaying in Scotland. It was truly delicious, really easy to prepare and so full of comforting flavour. The dumplings also came out really well and made a nice change from mashed potatoes (although mashed potatoes are a great replacement if you don't have time to make the dumplings). It was perfect with a side of broccoli and cauliflower. Will definitely make again.

heaneye's picture

Delicious! I used a mixture of marmalade and cranberry sauce instead of red currant jelly and orange zest. I also made dumplings using atora as normal with the herbs and mustard. It was really tasty and comforting served with baked potatoes and green beans.

Bigstephen13's picture

This has been a firm favourite since I first tried it. I didn't have the smoked bacon lardons so I used diced chorizo. Adds a bit of spice and smoke which I think works really well. I'm also not a fan of dumplings so I don't do them and serve with whole grain mustard mash and fried nutmeg cabbage for an ultimate winter warmer comfort hit.

Ange71's picture

I made this and it was amazing followed recipe to the word u cant go wrong serve with jacket potatoe n green beans

rachsgoodfood's picture

This was really good I used chicken thighs on the bone cos that's all I had and I took the skin off and it was delicious. The dumplings were good too we had the leftovers with mashed potatoes and it was just as nice.

Emmaj83's picture

I was expecting something amazing after all the good reviews, it was ok but i won't be making it again.Dumplings were nothing special and the dish wasn't very attractive. Don't use red onions this is all i had and the whole dish turned purple so didn't look very appetising however i take full responsibility for that!!

ooitsme's picture

Wow - really nice. We added red cabbage and carrots to the casserole as I had them to hand.
Never made dumplings that way before - if I made it again I'd swap half the butter for suet unless I was having guests, cause it was very heavy on the butter.
Lovely recipe though.

0andyandrach0's picture

So easy to make and really tasty. Forgot to make the dumplings so just had it with potatoes and really enjoyed it.

sarahlrobbo's picture

Now that our English winter weather has arrived this meal is great! I added a lot more chunky chopped vegetables and made more dumplings, everyone loved it! Definitely a keeper : )

annak19's picture

Delicious, dumplings were gorgeous, easy and it is perfect for a winter night.

LB114's picture

Really happy with my dumplings! Perfect dish for a winter night.