Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

A rich and warming red wine chicken casserole - ideal for when it's cold and dark outside

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Cook time

Cook 50 mins

Ready in 1¾ hours

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.
Try

IF YOU WANT TO USE A SLOW COOKER...

Brown the chicken in batches, transfer to the slow cooker and add the flour, onions, lardons, garlic, mushrooms, bay leaves, redcurrant, orange zest, red wine and stock and season. Cover and cook on High. Make the dumplings according to step 4, then sit on top of the casserole after 4 hours. Cook for another 1-2 hours.

Not quite what you're looking for?

For more warming recipes for winter nights, visit our comfort food recipes, or our top 20 winter recipes.

Per serving

701 kcalories, protein 47g, carbohydrate 38g, fat 37 g, saturated fat 17g, fibre 3g, sugar 1g, salt 2.55 g

Recipe from Good Food magazine, February 2004.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 101-116

  • Binder photo Maz

    06 November 2012

    Maz rated and commented on this recipe

    5 stars

    Second time I have made this really delicious.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Ellen

    13 November 2012

    Ellen rated and commented on this recipe

    5 stars

    I cooked this for my family when my parents came to stay. We all loved it and my Dad has asked for the recipe now too. I made the dumplings in the usual way, with the 'light' suet but added the mustartd etc and they were lovely. I'll definitely make this one again. Oh, and i just chucked it all into the slow cooker and let it do its magic.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo SAZZLE

    15 November 2012

    SAZZLE rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo flowerlu

    17 November 2012

    flowerlu rated and commented on this recipe

    5 stars

    My husband said it was 'immense' that's praise indeed!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Madfish

    13 December 2012

    Madfish commented on this recipe

    That was absolutely delicious! I had no lardons, so used some back bacon and I had to substitute gooseberry jam for the redcurrant jelly. And I had to use red onions. I was worried that it might be a bit coq au vin, but not at all - delicious hint of orange in the sauce. I used my own plain flour dumpling recipe and added some fennel seeds. Thanks Jo, I will definately make this again!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo French-froufrou

    13 January 2013

    French-froufrou rated and commented on this recipe

    5 stars

    Divine...so scrummy, easy to make and has a true home cooked flavor! I adore this dish and can be fab with carrots added and root veggies. I used crandberry jelly it was yum yum yum!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Paula Fletcher

    13 January 2013

    Paula Fletcher rated and commented on this recipe

    5 stars

    This tasted lovely. The sauce didn't thicken after the first 30 mins so I took the chicken out and bubbled the sauce down on the hob....adding a little more stock. Once thick I then added the dumplings and finished in the oven for 20 mins.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Marydoll

    27 January 2013

    Marydoll rated and commented on this recipe

    5 stars

    Made this tonight for the family. They all loved it including my 3 year old grandaughter. Dumplings seemed really squidgy when making them but they cooked perfectly. I also left lid off to crisp them up on outside.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo fowleronline

    03 February 2013

    fowleronline rated and commented on this recipe

    5 stars

    This is one recipe that just works, no matter how you swap ingredients. If you haven't got one thing, a substitute works just as well. I've done it twice now and the whole family love it, served with mashed potato. Next time I do it I will try it in the slow cooker. I have no doubt it will work just as well.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Melanie

    03 February 2013

    Melanie commented on this recipe

    Loved this recipe!!!! I made it in the slow cooker and it was DELICIOUS!!!!!!!!!!!!!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo LynnP

    18 February 2013

    LynnP rated and commented on this recipe

    1 stars

    This was quite frankly one of the worst meals I have ever tasted. None of the family liked it.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Ted Magnum

    23 February 2013

    Ted Magnum commented on this recipe

    This meal is FANTASTIC ! It looks like a disaster in a slow cooker but perservere. It's super tasty. My only critisism is that it turned out very watery so many it needs reducing with the lid off. With the dumplings, adding a spoon of Baking powder made them really fluffy too.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo AMYSTRAFF

    11 March 2013

    AMYSTRAFF rated and commented on this recipe

    5 stars

    This is amazing! Dumplings are gorgeous also. I do it in my slow cooker and its so delicious

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jordanpord

    05 April 2013

    jordanpord commented on this recipe

    this was so so tasty! highly recommended! mine looked a bit more like sloppy school dinners but i fully take the blame for that! And the taste definitely made up for my presentation :) will definitely cook again!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo susieone

    18 April 2013

    susieone rated and commented on this recipe

    5 stars

    Great comfort recipe. Other than using redcurrant jelly (and not so much so that the dish tastes like jam!) and leaving out the orange zest, I made it to the recipe. I served it with a mixture of caulifower and broccoli.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mattcormarce

    21 May 2013

    Mattcormarce commented on this recipe

    I used marmalade instead of red current sauce gave it a lovely flavour with the orange zest.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Cook time

Cook 50 mins

Ready in 1¾ hours

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
Print this recipe
Add to your binder

Per serving

701 kcalories, protein 47g, carbohydrate 38g, fat 37 g, saturated fat 17g, fibre 3g, sugar 1g, salt 2.55 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close