A rich and warming red wine chicken casserole - ideal for when it's cold and dark outside

Recipe uploaded by

Jo Pratt

 76 ratings

Recipe by Jo Pratt

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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 50 mins

Ready in 1¾ hours

ngredients

• 6 part-boned chicken breasts
• 3 tbsp plain flour
• 3 tbsp olive oil
• 3 onions , each peeled and cut into 8 wedges
• 200g smoked bacon lardons
• 3 garlic cloves , peeled and sliced
• 300g large flat mushrooms , sliced
• 2 bay leaves
• 2 tbsp redcurrant sauce
• 3 strips of peeled orange zest
• 300ml red wine
• 300ml chicken stock

• 100g self-raising flour , plus extra for dusting
• 100g fresh white breadcrumbs
• 1 tbsp wholegrain mustard
• 140g butter , cubed
• 2 tsp fresh thyme leaves
• 2 tbsp fresh parsley , chopped
• 2 medium eggs , lightly beaten

• 

  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.

  

  IF YOU WANT TO USE A SLOW COOKER...

  Brown the chicken in batches, transfer to the slow cooker and add the flour, onions, lardons, garlic, mushrooms, redcurrant, red wine and stock and season. Cover and cook on High for 4 hours. Make the dumplings according to step 4, then sit on top of the casserole after 4 hours. Cook for another 1-2 hours.

  Not quite what you're looking for?

  For more warming recipes for winter nights, visit our comfort food recipes, or our top 20 winter recipes.

  Per serving

  701 kcalories, protein 47g, carbohydrate 38g, fat 37 g, saturated fat 17g, fibre 3g, sugar 1g, salt 2.55 g