Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

  • 1
  • 2
  • 3
  • 4
  • 5
(108 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (125)

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.

bosleyp's picture

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

A really really tasty, hearty dinner! A winter favourite in our house.

hungryhill's picture

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

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

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

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

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

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

cranberrylou's picture

I love this recipe! It's so easy to do and my friends really enjoyed it. I even did one that was quorn for my vegetarian friend and he loved it!

adshel's picture

Wow!! I cooked this on Saturday for Friends - it was amazing. I didn't do the dumplings as I already had a potato dish prepred. I used thighs and drumsticks, I used button mushroom whole and I grated the peel of one orange instead of strips. I also cooked it for about 2 hrs. It was amazing - the chicken just fell off the bones. This is one I will cook over and over again.

clairerussell1's picture

My husband said this was the best meal he'd had for a long time... not sure what that says about my cooking, but is a v good endorsement for the recipe! Afraid I have to leave out the redcurrent sauce & orange, but it was still v tasty.

mrsm211202's picture

Very tasty. I used a mix of button mushrooms and flat mushrooms as that's what I had in and chicken thighs. I cooked in my slow cooker and the meat fell off the bone. Everyone cleared their plates including my 3 children aged 6,5 & 4

marbomtom's picture

Oh my..... can't wait for another cold day (it is summer I know, but it's been cawld up North n thought I'd make this to warm the ol' cockles!).... Served with mashed potato with a wee bit of sauteed leek stirred in for good measure. Cook your diced carrots (son eats carrots at every meal, sometimes with tom sauce, I know i know!) in a small amount of water, a gud knob of butter n a stock cube for about 8-10 mins n the stock goes all syrupy.... Oooh together is pure harmony, and like above, nice bottle red compliments very nicely. Actually, good enough for a dinner party, and everyone fights over the dumplings!


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…