Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

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(111 ratings)

Cook: 50 mins Ready in 1¾ hours

More effort

Serves 6
A rich and warming red wine chicken casserole - ideal for when it's cold and dark outside

Nutrition and extra info

Nutrition: per serving

  • kcal701
  • fat37g
  • saturates17g
  • carbs38g
  • sugars1g
  • fibre3g
  • protein47g
  • salt2.55g
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Ingredients

  • 6 part-boned chicken breast or boned for slow cooker (see below)
  • 3 tbsp plain flour
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 onion, each peeled and cut into 8 wedges
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g smoked bacon lardons
  • 3 garlic clove, peeled and sliced
  • 300g large flat mushroom, sliced
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 bay leaf
  • 2 tbsp redcurrant sauce
    Redcurrant

    Redcurrant

    red-cur-rant

    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 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
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp fresh thyme leaves, plus extra to serve

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp fresh parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 medium egg, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

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Comments, questions and tips

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JW Inspiration
3rd Nov, 2016
5.05
Made this tonight. Followed recipe exactly. Was worried chicken would dry out in the oven but it didn't. Very warming and rich. Loved the strong flavours. Dumplings tasty. You need to be hungry to eat this and may need a kip afterwards!!
jobarr67
28th Sep, 2016
I cooked this in the slow cooker. Didn't add mushrooms as none in the cupboard and kids don't like them much. Also, no redcurrant, so added some sugar. It was delicious and wolfed by all. I used 6 chicken breasts and cooked the whole thing for about 3.5 hours on high - meat was tender and not dried out.
Scof
28th Sep, 2016
0.05
I followed the exact recipe not making any changes and this does not work, it's bland and needs more addition of flavour so I would suggest looking through the comments for ideas before preparing this for dinner. My advice would be to omit the orange peel unless you like a sweet tasting sauce, it was an overpowering taste in the dish.
reevey
29th Dec, 2015
Great dish which I cooked in the slow cooker. The breast meat was a little dry but the chicken quarters were gorgeous cooked with the skin on. The dumplings were undercooked and needed more than the last hour. I will try this again cooking it in the casserole to compare. 4**** as the rating isn't working
ashlie
22nd Oct, 2015
5.05
Cooked this in the slow cooker and it was beautiful! Didn't make the dumplings, left the lid off for the last hour to thicken the sauce a bit and stirred through a couple of tablespoons of mustard as well as some dried thyme. Got told by the boyfriend that this was the "best thing I've ever cooked"!
ChefKittyKibbles's picture
ChefKittyKibbles
2nd Oct, 2015
5.05
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
28th Apr, 2015
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
13th Apr, 2015
5.05
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
14th Mar, 2015
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
20th Feb, 2015
2.55
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.

Pages

Lyme Regis
7th Dec, 2016
Sorry I am going to put this in my slow cooker which I do not use very often. Do I just need to brown off the chicken or the rest of the ingredients? Instructions in the "Tip" section are a wee bit vague
goodfoodteam's picture
goodfoodteam
9th Dec, 2016
Hi there, you only need to brown the chicken, then add it to the slow cooker along with the rest of the ingredients. Hope that's a bit clearer now!
wendy-hodgins
14th Nov, 2013
Wondering of you leave the orange zest in the sauce when serving, or take it out first? Imagining a mouthful of orange zest may not be too appealing!!
rachsgoodfood
16th Dec, 2013
I just fished it out with the bay leaves as I was serving it out.
deb-murphy
3rd Sep, 2015
5.05
Made this last night in slow cooker, and forgot to make dumplings :-O so served with mushroom rice instead. Scrummy! TIP: used a couple drops of Orange essence rather than orange zest.
steveyraff
28th Apr, 2015
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.