Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

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

By

Magazine subscription – 3 issues for £3

Cooking time

Cook: 50 mins Ready in 1¾ hours

Skill level

Moderately easy

Servings

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

kcalories
701
protein
47g
carbs
38g
fat
37g
saturates
17g
fibre
3g
sugar
1g
salt
2.55g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

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.

Comments

Show comments
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.

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.

littlejones's picture

I made this last week for my family, and served it with mash and green beans. It went down well with all everyone. We upped the quantities to make enough for 8 and split it between 2 casserole dishes when it went in the oven. The chicken was really lovely and tender, and the dumplings were very tasty. The orange and redcurrant weren't overpowering, but just gave it a light fruitiness. Not sure I'll make it again because there are so many other casseroles I fancy making, but I do recommend it.

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

Used a mixture of skinless chicken thighs and drumsticks and a smoked gammon steak in place of the lardons... it wasn`t the prettiest of dishes and the sauce was a little thin, but yum yum. Gave the dumplings a miss and served with smoked mash, went down a treat. Would definately make again, only thing I`d do differently would be to remove the lid for the last 10 mins or to thicken up a bit.

mattcormarce's picture

I used marmalade instead of red current sauce gave it a lovely flavour with the orange zest.

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

Great comfort recipe. Other than using redcurrant jelly (and not so much so that the dish tastes like jam!) and leaving out the orange zest, I made it to the recipe. I served it with a mixture of caulifower and broccoli.

jordanpord's picture

this was so so tasty! highly recommended! mine looked a bit more like sloppy school dinners but i fully take the blame for that! And the taste definitely made up for my presentation :) will definitely cook again!

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

This is amazing! Dumplings are gorgeous also. I do it in my slow cooker and its so delicious

Pages

Questions

Tips