Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

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(115 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.

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Comments, questions and tips

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20th Feb, 2015
This recipe had nice flavours but if I were to make it again I would not use so much liquid. The end product was a bit too watery.
24th Jan, 2015
This was the first meal I made in my new slow cooker and it was lovely. I used about half the amount of orange zest recommended and there was a nice subtle hint. I think it would have been overpowering if I'd used the full amount. After 5 hours of cooking on high it was a touch too watery (didn't have time to give it the other hour) and I ended up using a little corn flour to thicken it up. Will definitely cook this again I'm sure, even my fussy 5 year old enjoyed it!
23rd Dec, 2014
I've added european mustard and used only 200ml of wine (dry red one). Was cooking it in my multicooker Redmond M4502 and served for the dinner. Honestly it tastes really good, I am thinking to make it for Christmas when whole family will come over. Thanks for sharing, I like it.
5th Dec, 2014
Made this for the first time this evening (after a request from the boyfriend to make something with dumplings in). I was very sceptical about the dumplings both when reading the recipe and making the dish but they were delicious. Much lighter and fluffier than ones made with suet. The portions destined for the freezer are missing a dumpling as he liked them so much! I didn't use the redcurrant jelly but it was still absolutely yummy. Definitely going to make this again.
29th Nov, 2014
This is my all-time favourite from this site. It's quite rich but just right for an autumn/winter night. I have cooked it several times - takes quite a while to get all the ingredients ready but 6 portions gives us two to eat on the night and 4 in the freezer.
28th Nov, 2014
Made this tonight, was lovely. Made it in the slow cooker on high for two hours and low for four hours. I also only used one onion and not overly keen on loads of onion in food. Was plenty for the two of us and enough for the freezer which will be used in a pie! Didn't try the dumplings, but will next time. Flavors were really nice, was a little worried about using orange peel and redcurrant sauce as i had not used them in this kind of recipe before, but they were both really subtle flavors. I will defiantly be cooking this throughout winter!
23rd Nov, 2014
Made this in the slow cooker. Loved the addition of peeled orange zest and used strawberry jam (!) instead of redcurrant sauce but it was a really delicious meal. The dumplings were lovely even though I used a pinch of dried mixed herbs instead of fresh thyme and parsley. The dumplings had an hour in the slow cooker but still needed 10-15 minutes in the oven at the end. Served with roasted root veg and french beans - yummy!
27th Oct, 2014
Made this for the second time last night and it was SO GOOD. I didnt like it much the first time as i found the taste too rich so I left out bayleaves, redcurrent sauce and didn't have any bacon. Definitely dont need them though in my opinion it was nicer without so many flavours going on.
16th Aug, 2014
Simply perfect! I followed this recipe last week whilst holidaying in Scotland. It was truly delicious, really easy to prepare and so full of comforting flavour. The dumplings also came out really well and made a nice change from mashed potatoes (although mashed potatoes are a great replacement if you don't have time to make the dumplings). It was perfect with a side of broccoli and cauliflower. Will definitely make again.
23rd Feb, 2014
Delicious! I used a mixture of marmalade and cranberry sauce instead of red currant jelly and orange zest. I also made dumplings using atora as normal with the herbs and mustard. It was really tasty and comforting served with baked potatoes and green beans.


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