Chicken casserole with herby dumplings

Chicken casserole with herby dumplings

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(48 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins


Serves 6

Bypass the suet and make lighter dumplings for this family-friendly one-pot stew

Nutrition and extra info

  • Freeze without dumplings

Nutrition: per serving

  • kcal744
  • fat38.3g
  • saturates17.3g
  • carbs43.9g
  • sugars6.6g
  • fibre4.3g
  • protein34.9g
  • salt3g


  • 12 skinless chicken pieces - a mixture of thighs and drumsticks on the bone, and halved chicken breasts



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 3 tbsp plain flour
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 200g bacon lardons, smoked or unsmoked, or streaky rashers, snipped
  • 3 bay leaves
  • 3 sprigs thyme


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

  • 250ml red wine
  • 3 tbsp tomato paste
  • 1 chicken stock cube

For the herby dumplings

  • 140g cold butter, diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g self-raising flour
  • 2 tbsp chopped mixed herb - try parsley, thyme and sage or chives


  1. Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them – it’s easy to do this in a plastic food bag.

  2. Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides – you’ll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.

  3. Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.

  4. Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.

  5. Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

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Comments, questions and tips

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5th Jul, 2020
A firm favourite in our house! We like to leave the lid off after making the dumplings so they have a crusty top! Yum!
2nd Jun, 2020
We all enjoyed this - but there were too many dumplings (I know, who would ever think that would be a negative!) Next time I would reduce the dumplings by about a third.
9th Jan, 2018
Made this 7 Jan 2018. Did for two of us so halved the ingredients, using 250ml of red wine and 250ml of veg stock (as suggested in other comments) and 4 chicken thighs. Turned out really well. Didn't use the dumplings here used the ones from the lighter beef stew and dumplings recipe on this site from Oct 2015 (as I think these are even healthier).
4th Nov, 2017
Great receipe, don't need a whole bottle of wine! Definitely will cook again
16th Nov, 2016
Made this in our slow cooker but didn't see the tip for using less wine so used the whole amount. It was too much and the taste was overpowering. Think I'll try it again but using only half the amount of wine as had the potential to be tasty!
28th Sep, 2016
I made this last night in the slow cooker and it was delicious, like others I used less wine, around a large glass full and I added a little garlic. I'll definitely make this again but I think I'd use suet for my dumplings, I loved the taste of the herbs( I used chives and sage) but I wasn't as keen on the texture so next time I'll stick to suet and I'll add herbs
14th Mar, 2016
Made this taking on the advice below, adding garlic and not much wine. i added a little chilli my own preference. Went down a treat with the family, will be making this again
9th Mar, 2016
Oh wow I made this for the first time at the weekend and it was so easy and soon lovely, and I love the dumplings! Hubby wasn't sure if he would as he likes suet dumplings, but yes it was definitely a success for him also. I halfed the amount of mixture for dumplings 70gr butter and 125gr flour and made 5 dumplings which was perfect for the two of us, and I only used 250lt stock and 250lt red wine which was perfect consistency.. It was so good I'm making again tonight! I also added the garlic and mushrooms..
31st Jan, 2016
Fantastic casserole. I made two batches - one for our baby with only a couple of lardons and half a very low salt stock cube and one for the grown ups with lardons and normal stock. Both were excellent! Really easy to cook - I made it I'm the morning then reheated it at dinner. The extra cooking time helped make the chicken incredibly soft. It just fell apart. Dumplings were perfect - we opted for just sage. They were a bit wet with the water but rolling them with plenty of flour held them together and the were light, moist and tasty. Leftovers for tomorrow - will be making this again!
24th Jan, 2016
Made this a couple of night's ago and will defo make again. The pot was empty!! Only changes made were that I used 250ml of red wine (that's all I had). Think a whole bottle of red would be too overpowering as 250ml of red seemed just the perfect taste. Added some garlic and used 2 stock cubes also. Great winter dish!


Saskiamae's picture
8th Nov, 2019
Do I leave the lid on when I put the dumplings in??
goodfoodteam's picture
10th Nov, 2019
Thanks for your question. No, you do not replace the lid.
22nd May, 2017
Is this freezable?
goodfoodteam's picture
23rd May, 2017
Thanks for your question. For this recipe we suggest freezing the casserole but not the dumplings. You can find this information just above the nutritional information where the blue star is. Hope this helps in future!
29th Oct, 2013
Does anyone know how many this serves? I've got 6 adults, 2 teenagers & 3 kids to serve on Sunday been looking for something I can throw in the slow cooker in the morning as well be busy all day!
chrisnation's picture
8th Apr, 2015
As Raymond Blanc on 'Kew On A Plate' has it - "don't use a wine that cost more than £5.50". In fact, a really cracking Chilean cab sauv that well and truly stands drinking with this casserole, the beef version and many others, can be had - amazing for the money - for £3.99 at the discount s/mkt that rhymes with 'tiddle'.
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