Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

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(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
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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

    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)

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

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

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

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

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

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.

alearmonth's picture

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

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

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

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

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

catcheshire71's picture

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

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

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

milkermel's picture

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

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.


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