Chicken & red wine casserole with herby dumplings

Chicken & red wine casserole with herby dumplings

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(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
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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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13th Jan, 2013
5.05 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!
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!
17th Nov, 2012
My husband said it was 'immense' that's praise indeed!
13th Nov, 2012
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.
6th Nov, 2012
Second time I have made this really delicious.
5th Nov, 2012
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.
4th Nov, 2012
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!!
24th Oct, 2012
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
21st Oct, 2012
Really nice dish, plenty of flavours go on there ! Will make again.
18th Sep, 2012
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


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