Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

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(98 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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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.

birdcook's picture

Can't wait to give this casserole a go. Could someone recommend the type of red wine to use? Red and young i.e. a beaujolais-villages, or montepulciano d'abruzzo, or robust and deep i.e. a red burgundy.

What wine worked best for others?

stkate's picture
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Ok dont know if I made this wrong but it tasted like chicken in a mulled wine. Freaked me out a bit. The dumplings were really nice but we decided that it wasnt one to make again.

kkulma's picture
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It was simply delicious! Me and my parter were left speechless.. well not quite, as after a minute of silence we just couldn't stop praising this dish - how full of flavours it was, how soft and juicy chicken breasts turned out, etc. Dumplings were just gorgeous. My only comments is that I had to add almost twice as much flour to make dumplings soft and not too wet, but they were great. I totally recommend it - easy show-off food!

melaniejb1's picture
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Really yummy! I would gladly pay for the casserole in a restaurant! I wasn't overly keen on the dumplings though but perhaps that's just me!

erinkirby's picture
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Lush! There's only me and my hubby so I bought 4 free range chicken legs which I skinned and then followed the rest of the recipe as it was. Enough for leftovers - yay! Really tasty, great depth of flavour and perfect for a winters evening. The dumplings were so easy to make and delicious, I'll use those again in other stews and casseroles.

phillipoaks's picture
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this is an absolute scrummy dish that kept me going back to the pot for more! thank you.

bosleyp's picture
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We loved this! I reduced quantities and cooked for 4, using chicken legs from the butcher, cut into drumsticks and thighs.
We didn't have dumplings and were feeling idle, so we dropped some gnocchi (from supermarket) in for the last 10 minutes of the casserole cooking time and it worked well.

princessfalula's picture
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A really really tasty, hearty dinner! A winter favourite in our house.

hungryhill's picture
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I used pomegranate syrup instead of the redcurrant sauce, and it tasted delicious. Loved the rich gravy, and tender chicken meat.

mattyboi's picture

Awesome, love it!!!

chickin66's picture
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Really love this casserole, have cooked it several times at dinner parties and it all gets eaten quickly! Didn't really like the dumplings though as I found them a bit too much like cake so have only made them once. However as everyone seems to like them on here I will try them again next time and see if they taste different!

siobhanhurley's picture

I am new to cooking but have tried a few chicken recipes and this is the best I have ever ever tasted. It is far nicer than anything I've ever had in a restaurant, and the dumplings add something extra to it. I'm making it again this weekend and inviting the in laws over (to impress them :) I highly recommend this recipe!

jjootar's picture
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Made this a while ago. My husband who is German really liked the dumpling (kinda like German knödel). Easy and good recipe.

iamsammymac's picture

Apsolutely gorgeous casserole. I used 8 chicken thighs instead of breast and used Thai chilli sauce instead of red current sauce and it worked really well! Will definitley be a regular (:

christina_b123's picture
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Fiddled with the recipie a little, but it was absolutely gorgeous. Used lingonberry jam instead of redcurrent jelly, english mustard not wholegrain, dried thyme as had no fresh. Didn't have mushrooms or oranges to zest so left these out. Dumplings were fabulous. Just had a message from my boyfriend who sneekily took the leftovers for his lunch and he said it was still awesome.

missbabs2's picture
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Love this recipe! It was a great success with all and I will definitely be cooking it again. Once I'd got to the stage of adding the stock and wine I just put it in a slow cooker and added the dumplings for the last 30 minutes. I initially thought that the amount of red wine was a little excessive but I was wrong and the flavour was perfect.

sweetiepie5's picture
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It's was lovely :) whole family love it. Dumpling great to . Couldn't found bay leaves. so left that out. did add chop carrots.
for the dumpling, again no wholegrain mustard, Only could found wholegrain mustard with honey...Wow! dumpling so tasty
add cheesy mash with the Casserole

valoury's picture

I have made this twice and it is wonderful. I made the dumplings with suet instead of the breadcrumbs and they were just as good. Just the thing for a cold night!! Val

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