Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

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(126 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 breasts 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 onions, 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 cloves, 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 leaves
  • 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 eggs, 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.

  6. If you want to use a slow cooker, brown the chicken in batches and transfer to the slow cooker pot. Add the flour, onions, lardons, garlic, mushrooms, bay leaves, redcurrant, orange zest, red wine and stock, and season. Cover and cook on High for 4 hours. Make the dumplings according to step 4, then sit on top of the casserole after 4 hours. Cook for another 1-2 hours, then serve.

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Comments, questions and tips

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Rachel Daw
2nd Jan, 2019
My first slow cooker recipe, and worked really well! The flavour is so good! I used 2 thirds of the ingredients - using 8 boneless chicken thighs instead - on high heat in slower cooker for 4 hours, and adding dumplings for a further 1.5 hours (5.5 in total). Served with green beans, delicious!!
25th Nov, 2018
This was so delicious! I forgot the bay leaves so not sure how much of a difference that would have made, also didn’t make the dumplings but the casserole itself was so so tasty! Also just bunged all ingredients in the slow cooker and left on high for 4 hours, came out perfect.
26th Feb, 2018
Delicious, made exactly to the recipe, ate half, froze the other half (only 3 of us to feed!). A lovely winter warmer. We served with some steamed broccoli but nothing else was needed.
26th Oct, 2017
Was disgusting my children and husband hated it horrible
JW Inspiration
3rd Nov, 2016
Made this tonight. Followed recipe exactly. Was worried chicken would dry out in the oven but it didn't. Very warming and rich. Loved the strong flavours. Dumplings tasty. You need to be hungry to eat this and may need a kip afterwards!!
28th Sep, 2016
I cooked this in the slow cooker. Didn't add mushrooms as none in the cupboard and kids don't like them much. Also, no redcurrant, so added some sugar. It was delicious and wolfed by all. I used 6 chicken breasts and cooked the whole thing for about 3.5 hours on high - meat was tender and not dried out.
28th Sep, 2016
I followed the exact recipe not making any changes and this does not work, it's bland and needs more addition of flavour so I would suggest looking through the comments for ideas before preparing this for dinner. My advice would be to omit the orange peel unless you like a sweet tasting sauce, it was an overpowering taste in the dish.
29th Dec, 2015
Great dish which I cooked in the slow cooker. The breast meat was a little dry but the chicken quarters were gorgeous cooked with the skin on. The dumplings were undercooked and needed more than the last hour. I will try this again cooking it in the casserole to compare. 4**** as the rating isn't working
22nd Oct, 2015
Cooked this in the slow cooker and it was beautiful! Didn't make the dumplings, left the lid off for the last hour to thicken the sauce a bit and stirred through a couple of tablespoons of mustard as well as some dried thyme. Got told by the boyfriend that this was the "best thing I've ever cooked"!
ChefKittyKibbles's picture
2nd Oct, 2015
We loved this recipe! Very cozy and hearty! The only thing that I did different was I used deskinned chicken thighs, but I browned them exactly the way the recipe said and I wasn't disappointed. At the end, the chicken was tender and moist and the sauce was delicious. I also didn't have a casserole dish with a cover, so I opted to cover with foil instead. I left the foil off when cooking the dumplings and they were really good. Yummy and buttery! My whole family enjoyed this and I will be making this again.


Lyme Regis
7th Dec, 2016
Sorry I am going to put this in my slow cooker which I do not use very often. Do I just need to brown off the chicken or the rest of the ingredients? Instructions in the "Tip" section are a wee bit vague
goodfoodteam's picture
9th Dec, 2016
Hi there, you only need to brown the chicken, then add it to the slow cooker along with the rest of the ingredients. Hope that's a bit clearer now!
14th Nov, 2013
Wondering of you leave the orange zest in the sauce when serving, or take it out first? Imagining a mouthful of orange zest may not be too appealing!!
16th Dec, 2013
I just fished it out with the bay leaves as I was serving it out.
3rd Sep, 2015
Made this last night in slow cooker, and forgot to make dumplings :-O so served with mushroom rice instead. Scrummy! TIP: used a couple drops of Orange essence rather than orange zest.
28th Apr, 2015
Very easy, rewarding, tasty and fairly good value as you'll generally get a few meals out of it (depending how many are eating). Reading over the comments, I am surprised at the few criticisms, as they are very easily remedied. This is quite a forgiving meal to cook. Some commented on how rich it was, and I seen someone else say there was too much liquid. The ingredients can be very easily tailored to work around this - always taste while you cook! As for too much liquid, if it happens, uncover the slow cooker, raise the heat and allow to simmer down and reduce further. Heres a few changes I made to suit my preferences better:- From a health, but also a taste point of view; those dumplings don't require near that much butter. I probably used about a 3rd of the amount recommended and still found them quite buttery tasting - next time I may use less again. As well as the fresh herbs, I added a little Herb De Provence mix to my dumplings for extra flavour (which I also added to the casserole itself). I also left out the redcurrant sauce and orange zest, but instead added a heaped tablespoon of tomato paste, twice as many garlic cloves, and replaced the onions with whole, peeled shallots. For the wine, I used a very full bodied Cabernet Sauvignon, which held its strong woody flavour throughout the other contesting flavours. I also added probably just a heaped teaspoon of smoked paprika. This doesn't add spice or heat, but the smokey flavour compliments the smokey taste of the Cabernet Sauvignon, giving the dish an extra little hint of flavour and depth.
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