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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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.

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Comments, questions and tips

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muse_chicken
19th Aug, 2012
5.05
made this the other day, never made dumplings before and they were perfect! Very easy and all plates were clean with requests for seconds. Will be making again.
oly1986
11th Apr, 2012
5.05
Love the dumplings - the casserole is rich and delicious
lynsaybrockhill
2nd Apr, 2012
2.05
Made this recently, love the flavour but as I'm much more a gravy than saucy person I doubt I'll be doing this too often.
busby22
24th Mar, 2012
5.05
This is absolutely delicious but I do now make the dumplings with suet rather bread crumbs and I'm only using half the quantity of red currant jelly as it made it a bit too sweet for me.
rhiannonlwilliams
21st Jan, 2012
5.05
Delicious - will definitely be making this again and again!
dubs4sam
7th Jan, 2012
5.05
Great recipe.Went down a treat. Will definitely be doing this one again!
dianecrtr4
30th Dec, 2011
5.05
Made this for a family dinner in between Christmas and New Year was perfect and everyone commented on how nice it was.
birdcook
21st Dec, 2011
Can't wait to give this casserole a go. Could someone recommend the type of red wine to use? Red and young i.e. a beaujolais-villages, or montepulciano d'abruzzo, or robust and deep i.e. a red burgundy. What wine worked best for others?
stkate
21st Dec, 2011
1.05
Ok dont know if I made this wrong but it tasted like chicken in a mulled wine. Freaked me out a bit. The dumplings were really nice but we decided that it wasnt one to make again.
kkulma
12th Dec, 2011
5.05
It was simply delicious! Me and my parter were left speechless.. well not quite, as after a minute of silence we just couldn't stop praising this dish - how full of flavours it was, how soft and juicy chicken breasts turned out, etc. Dumplings were just gorgeous. My only comments is that I had to add almost twice as much flour to make dumplings soft and not too wet, but they were great. I totally recommend it - easy show-off food!

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