Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

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(110 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 (126)

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.

lornadennis's picture

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

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

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

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

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

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.

bedford622's picture

This was absolutely gorgeous!!!!We did tweak it a bit, replacing the scone based dumpling with suet based ones instead. Still used the mustard and herb in the dumpling mix though and they worked a treat. Really easy and my 5 year old loved it

busymummy7's picture

nice recipe - didn't set the world on fire but pretty good

v6en31's picture

I've never made a meal from scratch before so was quite apprehensive about cooking this for my husband and parents but it was absolutely delicious and fool proof! There are so many different flavours with every mouthful. Served it with roast potatoes and peas mixed with runner beans which all got scoffed!

twinklestar's picture

This was wonderful. Very, very full of flavour, and the dumplings came out perfectly.

redsnapperuk's picture

Made this for our dinner tonight and it went down a treat with everyone (including the in laws!!). Will ABSOLUTELY be making this one again (and again....!)

shbayl's picture

Lovely recipe, I used boned chicken thighs and ended up cooking it in the oven for 1 hr 30 so the meat was very tender. I haven't made dumplings before so I was suprised about how wet the mixture was, especially after adding the egg but i think they turned out ok.

ssquiggle's picture

This was so good, it is now one of my absolute favourites! I used chicken thighs instead of breast and the flavour was great, also I substituted the redcurrent sauce with some mirabelle plum and added olives too, and as I didn't have oranges left them out, but really good still, really really tasty!

floflohk's picture

I tried this yesterday, I used red currant jelly with port's husband loves it very much and I'll definitely make it again. Thanks for the recipe.

cookamama's picture

Cooked this at a dinner party and everyone including the children loved it. Great orangey flavour. Unable to find Redcurrant sauce so used redcurrant jelly.

joanna79's picture

Loved this! Really tasty and very easy to do. My boyfriend said it was "restaurant quality", high praise indeed! I used diced chicken breast and it worked really well. I couldn't find redcurrant sauce so used redcurrant jelly.


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