Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

  • 1
  • 2
  • 3
  • 4
  • 5
(111 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.
french-froufrou
13th Jan, 2013
5.05
Divine...so scrummy, easy to make and has a true home cooked flavor! I adore this dish and can be fab with carrots added and root veggies. I used crandberry jelly it was yum yum yum!
madfish
13th Dec, 2012
That was absolutely delicious! I had no lardons, so used some back bacon and I had to substitute gooseberry jam for the redcurrant jelly. And I had to use red onions. I was worried that it might be a bit coq au vin, but not at all - delicious hint of orange in the sauce. I used my own plain flour dumpling recipe and added some fennel seeds. Thanks Jo, I will definately make this again!
flowerlu
17th Nov, 2012
5.05
My husband said it was 'immense' that's praise indeed!
ellenw
13th Nov, 2012
5.05
I cooked this for my family when my parents came to stay. We all loved it and my Dad has asked for the recipe now too. I made the dumplings in the usual way, with the 'light' suet but added the mustartd etc and they were lovely. I'll definitely make this one again. Oh, and i just chucked it all into the slow cooker and let it do its magic.
ail4978
6th Nov, 2012
5.05
Second time I have made this really delicious.
kathy535
5th Nov, 2012
3.05
This was ok but not stellar. Sauce was quite orangey and the chicken was nice and tender but it won't be top of my list to do again when there are so many other nice recipes to try.
livvykins21
4th Nov, 2012
5.05
Very tasty recipe! I cooked in the slow cooker on low overnight to save time for guests visiting the following day. I found the sauce hadn't thickened up so strained off and thickened separately before adding back to the casserole. Half an hr before dinner I put the casserole in the conventional oven to reheat and then added the dumplings. All made for yummy din-dins and I have to agree that those dumplings were delish!!
crazymothercooker
24th Oct, 2012
5.05
Delicious! Like many others, had to use redcurrant jelly as I couldn't find redcurrant sauce. Will definitely be cooking this again.
robbothechef's picture
robbothechef
21st Oct, 2012
5.05
Really nice dish, plenty of flavours go on there ! Will make again.
lou_lou_82
18th Sep, 2012
5.05
Absolutely delicious! I made without the dumplings, which makes it much lower in calories (around 255 cals). Freezes very well, will be making this time and time again. Next time, I'll add some baby carrots. Would be lovely with mashed potatoes too

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.