Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

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(99 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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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

cranberrylou's picture
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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!

annak19's picture

Amazing!

adshel's picture
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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
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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
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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!

milkermel's picture
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made with button mushrooms and chicken thighs as cheaper meat! really good flavour and freezes well. Really rich but soooo good

pyrah49's picture
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Love the recipe and have made it a few times adjusting ingredients to what I have but the dumplings I use with all sorts of casserole dishes. Wonderful. My husband (who makes them for me) divides the mixture into 12 small balls and if they wont fit in I freeze them for another day! Great standby

emma052's picture

Delicious!...definately a firm family favourite....just add a little extra wine or stock if you like more sauce. Give it a go..yum,yum

wherethefookispetesb's picture
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Very good i used Chicken thighs and legs and replaced the red currant jelly with cranberry sauce which worked well. Just cook an extra 30-45 mins longer to make the chicken succulent!

mariabernadette's picture
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Made this as an alternative to the Sunday roast - delicious. I used skinned chicken thighs and chicken breasts, as eldest daughter will won't eat the thighs. Absolutely fine - I also used packet dumplings with chopped up rosemary. This is a very 'well behaved' recipe as I ended up cooking it (pre dumpling stage) much longer than specified - I just added extra liquid. Still tasted fab.

whatfrankiedid's picture
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Quite easy to make and really tasty, I cooked this last night for my Mum who loved it - I'm 19 and at Uni, and hadn't really cooked anything "proper" for three months, but found this recipe really easy to follow and the end result tasted so good that it has completely restored faith in my cooking ability! Served with mini roast potatoes and steamed green beans

squaccy's picture
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I only used wine and chicken stock (because I didn't want to buy extra ingredients that I'd only use once) and it still worked really well. I really didn't like the dumplings, the suet based ones are much better. I also added leeks and courgettes to make it a bit more five a dayish :)

But otherwise...very nice!

nessa64's picture
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Really enjoyed this - a very hearty supper. Will make again, but add more stock and wine to make more gravy, as you need it with these lovely dumplings!

brianjh's picture

lovely recipe my kids wolfed it down and wanted more. Used suet in dumplings though the thyme and mustard gave them a lovely flavour. Will do again.

honorsmum's picture

This looks like one to make when it gets colder again - do you reckon I could freeze it without the dumplings, adding them later?

mel150806's picture

Tried this for the first time last night and it was delicious! Will definitely make again.

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