Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

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(110 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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  • 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



    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



    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



    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 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


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

  • 2 tbsp fresh parsley, chopped



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

  • 2 medium egg, lightly beaten



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


  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 (126)

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

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

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

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

tedmagnum's picture

This meal is FANTASTIC ! It looks like a disaster in a slow cooker but perservere. It's super tasty.

My only critisism is that it turned out very watery so many it needs reducing with the lid off.

With the dumplings, adding a spoon of Baking powder made them really fluffy too.

mancsmum's picture

This was quite frankly one of the worst meals I have ever tasted. None of the family liked it.

melaniejb1's picture

Loved this recipe!!!! I made it in the slow cooker and it was DELICIOUS!!!!!!!!!!!!!!!

fowleronline's picture

This is one recipe that just works, no matter how you swap ingredients. If you haven't got one thing, a substitute works just as well. I've done it twice now and the whole family love it, served with mashed potato. Next time I do it I will try it in the slow cooker. I have no doubt it will work just as well.

eileenlawson's picture

Made this tonight for the family. They all loved it including my 3 year old grandaughter. Dumplings seemed really squidgy when making them but they cooked perfectly. I also left lid off to crisp them up on outside.

paulafletcher's picture

This tasted lovely. The sauce didn't thicken after the first 30 mins so I took the chicken out and bubbled the sauce down on the hob....adding a little more stock. Once thick I then added the dumplings and finished in the oven for 20 mins.


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