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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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.

alearmonth's picture
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Nice flavours. Didn't make dumplings this time. Sauce didn't thicken for me but just thickened it at the end with a little cornflour paste. Cut back on the orange peel and added 1-2 tablespns of tomato puree as colour was a little off putting.

suziestew's picture
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Great recipe - in fact I am online to print it out for my Mum! I did not do the dumplings but served with simple new pots and veg. Went down a storm!

sznake's picture
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Really liked this one. Also found the orange somewhat overpowering so will play with this next time. Dumplings tasted great but I found them too heavy on my stomach due to the amount of fat. I've tried the leftovers of this dish with rice and I would really recommend this to everyone. Especially when you are looking for a lighter version of this dish.

tawreh's picture

Made this for dinner the other night, but without the redcurrant, and used spread instead of pure butter. It didn't look fantastic but tasted much better, and to top it off, both my boyfriend and I had immense fun playing with the dumpling dough (which was a lot stickier than I'd thought it would be)! Went down very well, would probably try it again.

debbrown's picture
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Nice recipe and the dumping were excellent. I was a bit disappointed with the sauce as it didn't turn out that thick or glossy.

lhthomas's picture
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Everyone else loved it but I wasn't a fan of the scone based dumplings.

catcheshire71's picture
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Lovely recipe. I hadn't made butter dumplings before, only suet ones. I used wholemeal breadcrumbs, as that's all I had and they came out beautifully.

Siobhan218's picture
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Very good. Made per the recipe but increased quantity, allowed 2-3 chicken thighs/person. Served with parsnip & swede mash (GF recipe) & steamed green beans.

jjootar's picture
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Dumplings were very nice. My German husband said that they're the best knoedel he had ever had!

milkermel's picture
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Made this with Chicken thighs and legs left over from boneing out chicken. REALLY great, served up meal and OH looked as if to say that I hadnt served up enough - However even he had to admit that big portions werent necessary as this is such a tasty rich meal. Dumplings were really interesting, hadnt ever made them like that before! nice idea

misslulu's picture
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Fab used boneless chicken breasts and redcurrent jelly and cut down on orange zest after reading tips. Served brocolli and carrotts will definately make again.

lornadennis's picture
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Lovely, beautiful dumplings, enjoyed by adults and children alike. Used boneless chicken breasts which worked well. Didn't use orange zest as didn't have one but put in tomato ketchup as suggested instead.

emmajc's picture

me and my boyfriend are cooking this now, thanks for all the tips guys, hope this goes well! x

bigglesmith's picture
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This is a delicious, different dish that is hearty and perfect for Winter. I didn't make the dumplings first time around, but I'm going to be making this again as a meal for entertaining and will be attempting the dumplings then. I like the orange in it, it adds a homey taste to the casserole.

emmakane's picture
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I have done this several times now as it is so nice. Like Ray, I found the orange peel a bit overpowering and so I leave it out and add a spoonful of tomato puree instead. Have served it with rice, mash, and tonight we are having it with roasties - lovely, and the kids love it too!

silentandsure's picture
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I am a bloke with very basic culinary skills. I found this recipe outstanding, as did my wife. I felt that the orange zest was slightly overpowering, and will adjust it next time, and there will definately be a next time, although this is a personal taste thing, and is in no way a reflection on the excellent recipe. Thanks Jo.

kdavies525539's picture
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I tried this receipe last night and we loved it! I used a suet based receipe for the dumplings but still added the mustard and herbs. And I also used 2 chicken breasts instead but they tasted beautiful and moist. Definately be having this again!

erinvermaak's picture
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Wow! I made this for a dinner party last night, everyone was so impressed! I also used redcurrant jelly instead of sauce and chicken thighs and drumsticks as I couldn't find part-boned breasts. I'll definitely make this one again, but might try using suet for the dumplings as Hannah suggested.

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