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.

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Latest comments and suggestions

Results 41-60

  • Binder photo paulam

    18 September 2009

    paulam commented on this recipe

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

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  • Binder photo CMD

    09 October 2009

    CMD rated this recipe

    5 stars

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  • Binder photo brianh

    14 October 2009

    brianh commented on this recipe

    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.

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  • Binder photo Nessa64

    26 October 2009

    Nessa64 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo squaccy

    27 October 2009

    squaccy rated and commented on this recipe

    4 stars

    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!

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  • Binder photo whatfrankiedid

    18 December 2009

    whatfrankiedid rated and commented on this recipe

    5 stars

    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

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  • Binder photo bonbon

    27 December 2009

    bonbon rated this recipe

    4 stars

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  • Binder photo Nina Bland

    28 December 2009

    Nina Bland rated this recipe

    3 stars

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  • Binder photo dawnew

    31 December 2009

    dawnew rated this recipe

    5 stars

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  • Binder photo niloclaroc

    13 January 2010

    niloclaroc rated this recipe

    3 stars

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  • Binder photo Nennepus

    17 January 2010

    Nennepus rated this recipe

    5 stars

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  • Binder photo Squiz

    13 February 2010

    Squiz rated this recipe

    4 stars

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  • Binder photo cookingforgirls

    03 April 2010

    cookingforgirls rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Perk

    07 April 2010

    Perk commented on this recipe

    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!

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  • Binder photo Perk

    07 April 2010

    Perk rated this recipe

    4 stars

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  • Binder photo Doris

    19 April 2010

    Doris commented on this recipe

    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

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  • Binder photo Deejay

    29 May 2010

    Deejay rated and commented on this recipe

    5 stars

    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

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  • Binder photo milkermel

    11 July 2010

    milkermel commented on this recipe

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

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  • Binder photo Craney

    05 August 2010

    Craney rated this recipe

    4 stars

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  • Binder photo aquamar

    21 August 2010

    aquamar commented on this recipe

    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!

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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
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Per serving

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

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