Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

  • 1
  • 2
  • 3
  • 4
  • 5
(114 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Mushroom

    Mushroom

    mush-room

    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
    Redcurrant

    Redcurrant

    red-cur-rant

    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

    Butter

    butt-err

    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

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp fresh parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 medium eggs, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Pee's picture
Pee
25th May, 2013
4.05
Used a mixture of skinless chicken thighs and drumsticks and a smoked gammon steak in place of the lardons... it wasn`t the prettiest of dishes and the sauce was a little thin, but yum yum. Gave the dumplings a miss and served with smoked mash, went down a treat. Would definately make again, only thing I`d do differently would be to remove the lid for the last 10 mins or to thicken up a bit.
mattcormarce
21st May, 2013
I used marmalade instead of red current sauce gave it a lovely flavour with the orange zest.
susieone
18th Apr, 2013
5.05
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.
jordanpord
5th Apr, 2013
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!
amystraff
11th Mar, 2013
5.05
This is amazing! Dumplings are gorgeous also. I do it in my slow cooker and its so delicious
tedmagnum
23rd Feb, 2013
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.
mancsmum
18th Feb, 2013
1.05
This was quite frankly one of the worst meals I have ever tasted. None of the family liked it.
melaniejb1
3rd Feb, 2013
5.05
Loved this recipe!!!! I made it in the slow cooker and it was DELICIOUS!!!!!!!!!!!!!!!
fowleronline
3rd Feb, 2013
5.05
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.
eileenlawson
27th Jan, 2013
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.