Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

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(97 ratings)

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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

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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

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Comments

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fowleronline's picture
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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
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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
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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.

french-froufrou's picture
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Divine...so scrummy, easy to make and has a true home cooked flavor!
I adore this dish and can be fab with carrots added and root veggies.
I used crandberry jelly it was yum yum yum!

madfish's picture

That was absolutely delicious! I had no lardons, so used some back bacon and I had to substitute gooseberry jam for the redcurrant jelly. And I had to use red onions. I was worried that it might be a bit coq au vin, but not at all - delicious hint of orange in the sauce.
I used my own plain flour dumpling recipe and added some fennel seeds. Thanks Jo, I will definately make this again!

flowerlu's picture
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My husband said it was 'immense' that's praise indeed!

ellenw's picture
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I cooked this for my family when my parents came to stay. We all loved it and my Dad has asked for the recipe now too. I made the dumplings in the usual way, with the 'light' suet but added the mustartd etc and they were lovely. I'll definitely make this one again.
Oh, and i just chucked it all into the slow cooker and let it do its magic.

ail4978's picture
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Second time I have made this really delicious.

kathy535's picture
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This was ok but not stellar. Sauce was quite orangey and the chicken was nice and tender but it won't be top of my list to do again when there are so many other nice recipes to try.

livvykins21's picture
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Very tasty recipe! I cooked in the slow cooker on low overnight to save time for guests visiting the following day. I found the sauce hadn't thickened up so strained off and thickened separately before adding back to the casserole. Half an hr before dinner I put the casserole in the conventional oven to reheat and then added the dumplings. All made for yummy din-dins and I have to agree that those dumplings were delish!!

crazymothercooker's picture
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Delicious! Like many others, had to use redcurrant jelly as I couldn't find redcurrant sauce. Will definitely be cooking this again.

robbothechef's picture
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Really nice dish, plenty of flavours go on there ! Will make again.

lou_lou_82's picture
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Absolutely delicious! I made without the dumplings, which makes it much lower in calories (around 255 cals). Freezes very well, will be making this time and time again. Next time, I'll add some baby carrots. Would be lovely with mashed potatoes too

muse_chicken's picture
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made this the other day, never made dumplings before and they were perfect! Very easy and all plates were clean with requests for seconds. Will be making again.

oly1986's picture
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Love the dumplings - the casserole is rich and delicious

lynsaybrockhill's picture
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Made this recently, love the flavour but as I'm much more a gravy than saucy person I doubt I'll be doing this too often.

busby22's picture
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This is absolutely delicious but I do now make the dumplings with suet rather bread crumbs and I'm only using half the quantity of red currant jelly as it made it a bit too sweet for me.

rhiannonlwilliams's picture
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Delicious - will definitely be making this again and again!

dubs4sam's picture
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Great recipe.Went down a treat. Will definitely be doing this one again!

dianecrtr4's picture
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Made this for a family dinner in between Christmas and New Year was perfect and everyone commented on how nice it was.

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