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 61-80

  • Binder photo mrs m

    23 August 2010

    mrs m rated and commented on this recipe

    4 stars

    Very tasty. I used a mix of button mushrooms and flat mushrooms as that's what I had in and chicken thighs. I cooked in my slow cooker and the meat fell off the bone. Everyone cleared their plates including my 3 children aged 6,5 & 4

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  • Binder photo Mrs R

    07 September 2010

    Mrs R rated and commented on this recipe

    5 stars

    My husband said this was the best meal he'd had for a long time... not sure what that says about my cooking, but is a v good endorsement for the recipe! Afraid I have to leave out the redcurrent sauce & orange, but it was still v tasty.

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  • Binder photo Shel

    19 October 2010

    Shel rated and commented on this recipe

    5 stars

    Wow!! I cooked this on Saturday for Friends - it was amazing. I didn't do the dumplings as I already had a potato dish prepred. I used thighs and drumsticks, I used button mushroom whole and I grated the peel of one orange instead of strips. I also cooked it for about 2 hrs. It was amazing - the chicken just fell off the bones. This is one I will cook over and over again.

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  • Binder photo AK19

    07 December 2010

    AK19 rated and commented on this recipe

    5 stars

    Amazing!

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  • Binder photo Cranberrylou

    22 January 2011

    Cranberrylou rated and commented on this recipe

    5 stars

    I love this recipe! It's so easy to do and my friends really enjoyed it. I even did one that was quorn for my vegetarian friend and he loved it!

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  • Binder photo valerie

    23 January 2011

    valerie commented on this recipe

    I have made this twice and it is wonderful. I made the dumplings with suet instead of the breadcrumbs and they were just as good. Just the thing for a cold night!! Val

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  • Binder photo Sweetie Pie

    10 February 2011

    Sweetie Pie commented on this recipe

    It's was lovely :) whole family love it. Dumpling great to . Couldn't found bay leaves. so left that out. did add chop carrots. for the dumpling, again no wholegrain mustard, Only could found wholegrain mustard with honey...Wow! dumpling so tasty add cheesy mash with the Casserole

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  • Binder photo Sweetie Pie

    11 February 2011

    Sweetie Pie rated this recipe

    5 stars

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  • Binder photo Miss Babs

    11 February 2011

    Miss Babs rated and commented on this recipe

    5 stars

    Love this recipe! It was a great success with all and I will definitely be cooking it again. Once I'd got to the stage of adding the stock and wine I just put it in a slow cooker and added the dumplings for the last 30 minutes. I initially thought that the amount of red wine was a little excessive but I was wrong and the flavour was perfect.

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  • Binder photo Chrissy

    25 February 2011

    Chrissy rated and commented on this recipe

    5 stars

    Fiddled with the recipie a little, but it was absolutely gorgeous. Used lingonberry jam instead of redcurrent jelly, english mustard not wholegrain, dried thyme as had no fresh. Didn't have mushrooms or oranges to zest so left these out. Dumplings were fabulous. Just had a message from my boyfriend who sneekily took the leftovers for his lunch and he said it was still awesome.

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  • Binder photo Sammymac

    01 March 2011

    Sammymac commented on this recipe

    Apsolutely gorgeous casserole. I used 8 chicken thighs instead of breast and used Thai chilli sauce instead of red current sauce and it worked really well! Will definitley be a regular (:

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  • Binder photo sal

    07 March 2011

    sal rated this recipe

    5 stars

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  • Binder photo Jittra

    10 March 2011

    Jittra rated and commented on this recipe

    4 stars

    Made this a while ago. My husband who is German really liked the dumpling (kinda like German knödel). Easy and good recipe.

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  • Binder photo Siobhan

    15 March 2011

    Siobhan commented on this recipe

    I am new to cooking but have tried a few chicken recipes and this is the best I have ever ever tasted. It is far nicer than anything I've ever had in a restaurant, and the dumplings add something extra to it. I'm making it again this weekend and inviting the in laws over (to impress them :) I highly recommend this recipe!

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  • Binder photo Chickin

    24 May 2011

    Chickin rated and commented on this recipe

    5 stars

    Really love this casserole, have cooked it several times at dinner parties and it all gets eaten quickly! Didn't really like the dumplings though as I found them a bit too much like cake so have only made them once. However as everyone seems to like them on here I will try them again next time and see if they taste different!

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  • Binder photo matty

    27 May 2011

    matty commented on this recipe

    Awesome, love it!!!

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  • Binder photo Whats for dinner?

    07 September 2011

    Whats for dinner? rated and commented on this recipe

    4 stars

    I used pomegranate syrup instead of the redcurrant sauce, and it tasted delicious. Loved the rich gravy, and tender chicken meat.

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  • Binder photo Sheri

    25 September 2011

    Sheri rated and commented on this recipe

    5 stars

    A really really tasty, hearty dinner! A winter favourite in our house.

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  • Binder photo Peta

    22 October 2011

    Peta rated and commented on this recipe

    5 stars

    We loved this! I reduced quantities and cooked for 4, using chicken legs from the butcher, cut into drumsticks and thighs. We didn't have dumplings and were feeling idle, so we dropped some gnocchi (from supermarket) in for the last 10 minutes of the casserole cooking time and it worked well.

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  • Binder photo Phillip

    25 November 2011

    Phillip rated and commented on this recipe

    4 stars

    this is an absolute scrummy dish that kept me going back to the pot for more! thank you.

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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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