Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

  • 1
  • 2
  • 3
  • 4
  • 5
(103 ratings)


Magazine subscription – 5 issues for £5

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

Save to My Good Food
Please sign in or register to save recipes.


  • 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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
ChefKittyKibbles's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We loved this recipe! Very cozy and hearty!
The only thing that I did different was I used deskinned chicken thighs, but I browned them exactly the way the recipe said and I wasn't disappointed. At the end, the chicken was tender and moist and the sauce was delicious.
I also didn't have a casserole dish with a cover, so I opted to cover with foil instead. I left the foil off when cooking the dumplings and they were really good. Yummy and buttery!
My whole family enjoyed this and I will be making this again.

steveyraff's picture

Very easy, rewarding, tasty and fairly good value as you'll generally get a few meals out of it (depending how many are eating). Reading over the comments, I am surprised at the few criticisms, as they are very easily remedied. This is quite a forgiving meal to cook.

Some commented on how rich it was, and I seen someone else say there was too much liquid. The ingredients can be very easily tailored to work around this - always taste while you cook! As for too much liquid, if it happens, uncover the slow cooker, raise the heat and allow to simmer down and reduce further.

Heres a few changes I made to suit my preferences better:-

From a health, but also a taste point of view; those dumplings don't require near that much butter. I probably used about a 3rd of the amount recommended and still found them quite buttery tasting - next time I may use less again. As well as the fresh herbs, I added a little Herb De Provence mix to my dumplings for extra flavour (which I also added to the casserole itself).

I also left out the redcurrant sauce and orange zest, but instead added a heaped tablespoon of tomato paste, twice as many garlic cloves, and replaced the onions with whole, peeled shallots.

For the wine, I used a very full bodied Cabernet Sauvignon, which held its strong woody flavour throughout the other contesting flavours. I also added probably just a heaped teaspoon of smoked paprika. This doesn't add spice or heat, but the smokey flavour compliments the smokey taste of the Cabernet Sauvignon, giving the dish an extra little hint of flavour and depth.

charlieswoofas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

100% the nicest meal Iv ever made, did in slow cooker 6 hours, dumplings for 2. Nicest dumplings ever, didn't use as much mushrooms as ran out of room and not too keen on them anyway, approved by 4 & 6 year old too and well and truly in the good books by the Mister !

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.