Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

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(107 ratings)

Cook: 50 mins Ready in 1¾ hours

Moderately easy

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

    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 (123)

ellenw's picture

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

Second time I have made this really delicious.

kathy535's picture

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

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

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

Really nice dish, plenty of flavours go on there ! Will make again.

lou_lou_82's picture

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

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

Love the dumplings - the casserole is rich and delicious

lynsaybrockhill's picture

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

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

Delicious - will definitely be making this again and again!

dubs4sam's picture

Great recipe.Went down a treat. Will definitely be doing this one again!

dianecrtr4's picture

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

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

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

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

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

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


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